Wilted Kale Salad with Creamy Avocado Dressing By Josh

(Adapted from Russell James)

Salad:

1 head of dino (black) kale

¼ tsp sea salt

½ cup cherry tomatoes

¼ raw sunflower (or hemp) seeds

A few grinds of black pepper

Dressing:

1 small avocado or ½ a medium avocado

¼ tsp chili powder

¼ onion powder

¼ tsp garlic powder

¼ tsp cumin

½ Tbsp Bragg’s Aminos (or tamari, or low-sodium soy sauce)

½ Tbsp balsamic vinegar

½ Tbsp olive oil

1 Tbsp lemon juice

1 tsp tahini

1-2 tsp coconut nectar (or raw agave, or raw honey)

Last night I developed a craving for raw kale salad, but I wanted something different and more interesting than the typical tahini-lemon-soy dressing that I usually default to.  I took raw chef Russell James’ recipe as inspiration and changed up the dressing.

First, wash the kale.  De-stem it, and chop into smaller strips.  Place in a bowl, and add the sea salt.  Massage kale thoroughly until it wilts, and looks tender.  Add in tomatoes and seeds.

Place all dressing ingredients into a blender (or use a whisk), and mix well.

Spoon dressing into salad, grinds in pepper, and mix everything together thoroughly.  Allow it to sit for 10 minutes or so before eating.

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