Hail to the Kale Salad
Equipment
- High-speed blender
Ingredients
Dressing
- 1 cup raw almond butter unsweetened and unsalted
- 1 cup coconut water or plain water
- ¼ cup fresh lime juice
- 2 cloves garlic
- 1 inch (or ½ ounce) fresh ginger
- 2 tbsp low-sodium tamari
- 4 pitted dates soaked in water if not soft
- ½ tsp red chile flakes
Salad
- 24 ounces kale about two bunches
- seeds or chopped nuts for garnish
Instructions
- In a high-powered blender, combine all the dressing ingredients and process until smooth and creamy.
- Remove the large, thick stems from the kale. Finely chop the kale leaves and place in a large bowl.
- Pour two cups of the dressing over the kale and massage the dressing into the kale with your hands. Feel free to use food service gloves to do this.
- Sprinkle with nuts or seeds before serving, if desired. Refrigerate any unused dressing.