Kale & Romaine Marouli Salad

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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

  1. Shred the Romaine and kale. Add to a big bowl.
  2. Thinly slice the scallions and chives. Chop the dill. Add to the lettuce and kale. Toss.
  3. Add the lemon juice and some dressing. Toss to coat everything.
  4. Taste and adjust. Add more scallions, dill, chives or dressing. Enjoy!

Creamy Cashew White Balsamic Dressing

  1. Place all ingredients in blender or Vitamix. Blend until creamy. Store in airtight container for up to a week.

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