BBQ Kale Salad

A coworker of mine in the deli was making a BBQ dish at work and it smelled amazing.  Granted, I wouldn't touch it with a 10 foot pole because it was chicken and I am sure the sauce was very sugary...but it smelled wonderful.  Which got me to thinking, why not make some sort of raw dish with a BBQ sauce?  So, I decided that I would concoct something that night for dinner.  I thought about making BBQ veggies, but then they would have to be dehydrated...and I am lazy sometimes when I want to eat, like now!  Plus I was really craving a salad, so it became a BBQ Kale Salad.  I made a tangy dressing, which was largely composed of the delicious tomatoes from my Grandpa's garden (even the sun-dried ones, since I make my own), with a few classic BBQ sauce add ins.  What was not in the sauce?  Refined sugar. That is the one big thing that I dislike about most BBQ sauces.  I added in some fresh organic sweet corn kernals, onions, and more flavorful tomatoes and it was a big plate of deliciousness!  I know summer is almost over, but this tasted like summer, and I can imagine it being served at a picnic!

BBQ Kale Salad

Serves 2-4

1/2 cup sun dried tomatoes, rehydrated
1 large tomato, diced
1/3 cup cider vinegar
3 Tbsp raw coconut nectar
1/4 tsp chipotle powder
½ tsp sea salt

2 bunches kale, washed and torn into bite sized pieces
2 small tomatoes, sliced
1 cup fresh corn kermals
1 small shallot, sliced

In a high speed blender, combine all dressing ingredients and puree until smooth.  In a large bowl, combine all remaining ingredients, then pour the dressing over and massage in with your hands until it is well coated. Serve!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. September 6, 2014 at 17:37

    How do you make your sundries tomatoes? I have a dehydrator and am ready! Would love to take advantage of local, in season produce.<br />

    • September 7, 2014 at 03:54

      Cut your tomatoes into 1/4 or 1/8 (depending on how big they are) and dehydrate at 115f for 24 hours or until dry.

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