Ranch Kale Salad with BBQ Tofu
A salad for BBQ lovers! Homemade ranch dressing tossed with kale, tomatoes, corn and avocado with chewy BBQ tofu nuggets. A must-try! Gluten-free and vegan.
Ingredients
Ranch Dressing
- 1/2 cup mayo of choice
- 1/4 cup unsweetened soy milk, or milk of choice
- Handful of fresh parsley, finely chopped
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon salt and freshly ground pepper
For the Kale Salad:
- 8-10 cups finely shredded/chopped kale leaves, stems removed*
- 2 cups halved cherry tomatoes
- 1 cup cooked corn kernels*
- 1 batch BBQ Tofu
- 1 cup canned white beans, drained and rinsed1/2 cup sliced cucumber
- 1 large avocado, diced
Instructions
Make the dressing
- Whisk together the mayo, soy milk, parsley, dill, garlic powder and salt/pepper together. Season to taste, then set aside.
- Place the kale into a large bowl. Add 1/2 of the ranch dressing and massage into the kale leaves, using your hands to ensure that all the kale is coated.
- Add in the rest of the salad ingredients: tomatoes, corn, tofu, white beans and avocado. Toss to combine, then drizzle with more dressing. Season with more freshly ground pepper and salt, if needed.
Notes
*I prefer Tuscan kale for kale salads, but any kale works. To finely chop-- I remove the stems and then lay the leaves on top of one another. Roll tightly, then finely chop into thin ribbons. Then chop again.
*For the corn kernels, I really like Trader Joe's fire-roasted frozen corn kernels, which I quickly warm. Fresh corn kernels will also work, either raw or cooked.
*For the corn kernels, I really like Trader Joe's fire-roasted frozen corn kernels, which I quickly warm. Fresh corn kernels will also work, either raw or cooked.
Nutrition
Serving: 1servingCalories: 464kcalCarbohydrates: 31gProtein: 17gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 503mgPotassium: 895mgFiber: 10gSugar: 5gVitamin A: 4752IUVitamin C: 64mgCalcium: 302mgIron: 4mg