LOOKING FOR DELICIOUS SALADS TO ADD TO YOUR MEAL LIST?

The BEST Warm Potato, Kale, and Pepita Salad recipe! Join us from Michigan with our #LunchBreakLIVE chef, Tonia L. Carrier, known as Your Vegan Friend Tonia, as she shows us how easy it is to add delicious salads to our home menus!  This is a fun salad to make and more importantly, it is super yummy!  Let’s take a look at how it is done…

WELL KNOWN FOR HER AMAZING VEGAN CREATIONS IN THE KITCHEN

Tonia nails it in the kitchen again for us on this episode of #LunchBreakLIVE.  She makes incredible plant-based meals, but her talents go above and beyond cooking!  Tonia is a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her!  Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out.  It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle.  From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.  

DELICIOUS SALADS ARE TOO EASY TO PASS UP!

Simple ingredients are the best ingredients.  This salad is full of simplicity and flavor!  Tonia uses cooked yellow potatoes, kale, roasted pepitas (which I LOVE), red onion, garlic, sea salt, pepper, and juice of a lemon.  That’s it!  Super simple but powerful in taste.  This salad is also served warmed which is awesome for the colder months.  It is super healthy, and I suspect once you try it you will be coming back for more.  So give it a go.

See Also

Meati Is So Meaty It’s Hard to Tell It’s Vegan

The BEST Warm Potato, Kale, and Pepitas Salad recipe!

Looking for a delicious and healthy new salad recipe? This warm potato and kale salad with roasted pepitas is perfect. Its super easy to make and is perfection in every bite.

Print Recipe Pin Recipe

Course Salad

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 1.5 lbs of cooked yellow potatoes I kept the skin on. Cut into bite sized pieces.
• 1 medium to large bowl of raw cleaned, and stemless kale
• 1/3 C roasted pepitos pumpkin seeds
• 1/4 C diced red onion
• 3 cloves of minced garlic
• 1/2 tsp ground Himalayan salt
• 3 T olive oil
• 1/4 tsp black pepper
• the juice of 1/2 lemon

Instructions

 

• Cook and cut potatoes. Wash and rip kale.
• Cook onions and garlic in a pan. Add all oil and let get hot. Pour over kale. Add salt, pepper, and lemon juice. Massage it all in. Add pepitos and potatoes and stir in!
• Delicious and easy!

Keyword vegan

Tried this recipe?Let us know how it was!

DELICIOUS SALADS ARE IN REACH!

I hope you enjoyed this episode of #LunchBreakLIVE with the fabulous Tonia Carrier who is always a pleasure with her delicious vegan recipes.  If you are interested in more plant-based recipes to try, be sure to check out the #LunchBreakLIVE page where we have a ton to choose from.  Until next time…keep cookin’!