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Kale and Quinoa Salad
$800.00
This combination of quinoa and kale makes for a deliciously satisfying meal. Topped with the savoury tempeh bits, and it is just extraordinary!
Description
Recipe: Vegan Bacon and Kale Salad with Crispy Garlic Chanterelle Mushrooms
This kale salad was super simple and incredibly savoury,
thanks to the vegan bacon and the beautiful chanterelle
mushrooms.
IN MY BOWL:
A base of olive oil massaged kale topped with garden-fresh
heirloom tomatoes, sliced avocados, charred corn off the
cob, crispy chanterelle mushrooms, red onion, vegan
bacon and purple basil all drizzled in za’atar tahini.
FOR THE CHANTERELLE MUSHROOMS:
Thoroughly clean 1½ cups shrooms, then roughly chop.
Heat 1 tbsp avocado oil in a skillet and once hot toss in the
mushrooms-season with ½ tsp each garlic powder, fresh
thyme, smoked paprika and sea salt. Cook until crispy,
~5-7 mins, then remove from heat and enjoy.
Additional information
| Weight | 1.5 kg |
|---|---|
| Dimensions | 15 × 10 × 2 cm |
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