#LunchBreakLIVE with Lisa Levinson, a key campaign director with In Defense of Animals! Lisa is making a Spectacular Summer Kale Salad with Miyoko's Kitchen’s amazing vegan cheese wheel! Lisa will be speaking at the #AR2018 animal rights conference in Los Angeles, California on June 28th! Sign up now at:Arconference.org IDAusa.org/eventsGet the recipe here: https://bit.ly/2K5rFi1
Posted by Jane Velez-Mitchell on Tuesday, June 19, 2018
Kale Summer Salad Recipe:
Buy fresh veggies and fruits from your local market and mix them in a salad. Here are the list of ingredients that were used in the Kale Summer Salad: Kale, Endive, Cucumber, Peaches, Carrots, Avocado, Celery, Fennel, Radishes, Tomatoes, Corn, Broccoli Leaves and Dandelion Greens.
Dressing: Tahini, Miso, Mustard, and Kumquat Fruit Jam (or any other type of fruit jam). Whisk the dressing with a small amount of water.
Top salad with nutritional yeast and “Everyday Seasoning” from Trader Joe’s.
Add Miyokos Double Cream Chive vegan cheese and Mary’s Gone Crackers.
This recipe is always fun to make when you have a studio audience like Rocco the Cat!