(Adapted from Russell James)
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
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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