I know – this is a vegan blog and this is a salad. But salad makes for a great meal and starter and you need to make this one. So, this is my ode to a Greek salad called Marouli. It has lots of dill and scallions. I add kale because, well, I’m vegan and I have to eat kale by vegan law. Just kidding! But it is a great way to hide kale in a delicious salad!
This is not an exact recipe – make as much or as little as you want/need to feed your crowd. Traditionally, it is served with a toss of just lemon juice, olive oil and salt and pepper. But I love to add my creamy white balsamic dressing here.
Kale & Romaine Marouli Salad
Ingredients
Salad
- 1 small head of Romaine
- 6 leaves of lacinato kale
- 3 scallions white and green parts
- Big handful of dill
- Small handful of chives
- The juice of 1/2 a lemon
- Creamy white balsamic dressing to taste (recipe below)
Creamy Cashew White Balsamic Dressing
- 1 cup raw cashews
- 1 cup filtered water + more for thinning to desired consistency
- The juice of 1/2 lemon approximately 1 tablespoon
- 2 tablespoons white balsamic vinegar
- 1 tablespoon mustard
- 1 tablespoon maple syrup
Instructions
Salad
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Shred the Romaine and kale. Add to a big bowl.
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Thinly slice the scallions and chives. Chop the dill. Add to the lettuce and kale. Toss.
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Add the lemon juice and some dressing. Toss to coat everything.
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Taste and adjust. Add more scallions, dill, chives or dressing. Enjoy!
Creamy Cashew White Balsamic Dressing
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Place all ingredients in blender or Vitamix. Blend until creamy. Store in airtight container for up to a week.