Smoky Teriyaki Kale Salad
A fresh, flavorful kale salad with crunchy textures and a hint of smokiness.
Ingredients:
- Kale, chopped
- Shredded carrots
- ½ avocado, chopped
- Cucumber, chopped
- Teriyaki seaweed chips
- Chopped marinated mushrooms (prepared using the Smoky Maple Marinade recipe on the website)
- Salt, pepper, and smoked paprika (to taste)
- (Optional) Alfalfa sprouts – I used some leftover alfalfa sprouts, and they added a fresh, slightly nutty flavor. Sprinkling these on top boosts the salad with digestive enzymes, antioxidants, and essential nutrients that support gut health and overall wellness.
Instructions:
- Massage the kale with a light sprinkle of salt, pepper, and smoked paprika.
- Add shredded carrots, chopped avocado, and chopped cucumber. Lightly season the cucumber with salt, pepper, and smoked paprika.
- Toss in the teriyaki seaweed chips for extra crunch.
- Add the chopped marinated mushrooms prepared using the Smoky Maple Marinade.
- If using, sprinkle alfalfa sprouts over the top for added nutrition and texture.
- Drizzle with the recommended Spicy Sweet Paprika Dressing for the perfect finishing touch.
Tip: Adjust the ingredients to your taste—add more avocado for creaminess, extra seaweed chips for crunch, or more mushrooms for a deeper umami flavor.
Enjoy! 🥗✨
