The Clean Vegan Cookbook by Jackie Akerberg

Author:Jackie Akerberg [Mylroie, Erin Renouf]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-12-13T00:00:00+00:00

To make the salad, preheat the oven to 325°F (163°C). Line a small baking sheet with parchment paper. Spread the hazelnuts on the prepared baking sheet. Roast the hazelnuts for 10 to 12 minutes, shaking the baking sheet occasionally and checking frequently for doneness in the final 5 minutes to make sure they do not scorch. Remove the roasted hazelnuts from the oven and set them aside to cool for 5 minutes. Transfer them to a cutting board and chop them coarsely with a large knife.

In a large bowl, combine the kale, lemon juice and oil and massage the kale according to the instructions here. Add the rice and hazelnuts to the kale, and then add the cherries, pistachios, mint, parsley and shallot. Use salad servers to mix the ingredients together. Set the salad aside.

To make the balsamic-lime dressing, use a fork to whisk together the lime zest, lime juice, vinegar, maple syrup, salt and black pepper.

Pour the dressing over the salad and use the salad servers to toss the salad with the dressing. Taste the salad and season it with the salt (if using) and black pepper (if using). Serve the salad chilled or at room temperature.

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