2 Tbs. Nutritional Yeast
2 Tbs. Dijon Mustard
2 Tbs. Almond (freshly ground)
Garlic- 3 cloves
1/4 cup water
2 Tbs. fresh squeezed lemon juice
1/2 tsp. Bragg’s
1 Tbs. olive oil
peper to taste
-Mix all together in blender to create a liquid-paste
6 cups of Kale (chopped and stem removed)
head of romaine lettuce
2 avocado (sliced)
In a large bowl, massage kale with dressing. Add chopped romaine and mix well. Toss in cucumber and avocado. Serve immediately and pepper to taste.
For a larger meal, prepare baked Gardein “chikin” strips in oven, chopped and toss into salad.