Shredded Kale Salad with Pecan “Cheese”

Instructions

1. To toast pecans, you can use your toaster oven or toast in a 300° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven.
2. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant!
3. Add garlic to a mini food processor and process until minced.
4. Add lemon juice, oil, salt, and pepper.
5. Pulse until blended. (You can also mince garlic by hand and whisk all ingredients together in a small bowl if you don’t have a mini food processor.)
6. In a large bowl, add dressing to chopped kale and massage in with your clean hands for a minute or so.
7. Mix in fresh blueberries and set aside.
8. To make the pecan “cheese” wash and dry food processor and add toasted pecans.
9. Pulse until chopped into tiny pea-size pieces (or chop by hand and mix with rest of ingredients if no food processor).
10. Add remaining ingredients and pulse a few times until crumbly. Be careful not to over-process.
11. Add pecan “cheese” to salad and toss until combined.
12. Refrigerate for 30 minutes or so until kale is softened a bit.
13. Serve with homemade veggie burger from Heinen’s meat department or seared salmon!