Raw Kale Salad With Creamy Almond Dressing
Ingredients
Kale Salad
- 1 bag of prewashed dinosaur kale (or two bunches, washed and de-stemmed)
- 1/2 cup of scallions, diced
- A handful of mint leaves, thinly chopped
- 1/4 cup slivered almonds
- 1/4 cup roasted sunflower seeds (without shells)
- Avocado, optional
Creamy Almond Dressing
- 3 tbs almond butter
- 2 tbs apple cider vinegar
- 4 tbs olive oil
- 1 tsp raw honey (use maple syrup to make vegan)
- 1 1/2 tbs gluten-free soy sauce (use coconut aminos to make it paleo)
- 1 tsp grated ginger
- 2 small cloves of garlic, peeled
- juice of 1 lemon
- water, as needed
Instructions
- In a blender, combine all of the ingredients for your salad dressing. Blend on high until the mixture comes together and becomes creamy.
- If your dressing is too thick, you can add a little bit of water and process again. I would add a very small bit of water (1/2 a tbs) at a time to make sure that you do not water it down too much.
- After your dressing has come together, set it aside.
- In a large bowl, mix together your kale and your dressing. Using your hands, massage it into the leaves until the dressing is mixed thoroughly throughout.
- Once your dressing if mixed into the kale leaves, you can add your toppings.
- Serve with a couple of slices of fresh avocado. This salad can be served right away, or stored for a couple of days in the fridge. Since the base is kale and not lettuce, it will not wilt in the same way,Enjoy!
