Kale is one of those vegetables that people either love or hate. This recipe is for the haters. The dressing in this recipe is so creamy and flavorful that it balances the bitterness of the kale. We tested it on our staff and we got nothing but thumbs up.
Prep Time:15 minutes |
Cook Time:0 minutes |
Ready In:15 minutes |
Ingredients:
- 1 bunch kale (washed, stems removed and leaves chopped fine (may substitute Swiss chard or collard greens, or combination of any or all))
- 1 teaspoon(s) Himalayan or Celtic salt ((may substitute ordinary salt))
- 2 tablespoon(s) lemon juice
- 1 yellow pepper (chopped)
- 1/2 cup(s) cherry tomatoes (halved)
- 1 clove(s) garlic
- 1 celery stalk
- 2 tablespoon(s) lemon juice
- 1 teaspoon(s) tamari
- 1 avocado
- 1 dash of cayenne pepper
Instructions:
1. Place chopped kale in a bowl and add salt, massaging with your hands until the kale wilts, about 3 to 5 minutes. Add lemon juice, massaging again about 1 minute. Add yellow pepper and tomatoes and toss.
2. For the dressing, in a blender or food processor purée garlic, celery, lemon juice, olive oil, Nama Shoyu brand sauce or tamari, avocado and cayenne until creamy. Pour over kale and mix thoroughly. Serve immediately.
Variations: You may add black olives, sprouts, hemp seeds.
Recipe adapted from Simply Raw Express
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