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Yield: #4-6 side salads/ servings


1 Large bunch of Dinosaur Kale

1 Package Tempeh Strips cut into pieces

1 Tbs olive oil

1 Cup Baby Spinach

1 1/2 Cups Sweet Cherry Tomatoes (about 20) slice in half


1/4 Cup Veganaise Mayo

1 tsp Dijon Mustard

1/4 tsp sea salt

1 tsp Lemon Juice

2 tsp Agave Nectar or maple syrup

Freshly Ground Black Pepper

1 tsp of cayenne pepper (optional)


Direction: Wash and dry kale. Using kitchen shears (or a knife) remove and discard the center stem from each leaf of the kale. Preheat a large skillet to medium heat. Add tempeh and cook until semi crispy, then set aside. Add Kale & 2 tablespoons of water to the heated skillet and sauté for 3- 5 mins with lid on.

Make dressing and set aside. When the kale has turned a bright green color place in a large bowl add spinach tomatoes, tempeh & dressing and toss & serve.

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You can use this dressing instead of the vegan mayo

Cilantro Dressing

½ cup water

½ cup olive oil

1 ½ cups sunflower seeds soaked over night

juice and flesh of 1 lime

½ tsp Celtic Sea Salt

½” cube of fresh ginger root

1 bunch of fresh cilantro


Put water, oil and sunflower seeds into the Vitamix and blend thoroughly.

Move the mixture to a food processor and add the lime, ginger and cilantro, process until pasty. Put in salt to taste.

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