Kale is a nutrition king. You can “massage” kale so that it breaks down a little and is easier to eat raw. The Ashram Dressing recipe makes much more than needed for the salad but it makes a delicious dip which can be served on the side if people want extra or with crudité for a snack.
Serves 8 plus extra dressing for dip
Ingredients
- 4 large bunches of kale
- 1/4 cup olive oil or coconut oil
- juice of 1 lemon
- 1/2 tsp sea salt
- 4 cups local heirloom cherry tomatoes, halved or quartered
- 1 cup cannellini beans, drained and rinsed
- 1/4cup pumpkin seeds
- 1/4cup walnuts
- 1 red bell pepper, cored, seeds removed and rough chopped
- 2 tbsp almond butter
- 2 tbsp flaxseed oil
- 1 tsp ume plum vinegar (Eden brand)
- 2-1/2 tbsp nutritional yeast
- 1-1/2 tbsp chipotle powder
- 1/2 tsp paprika
- 1 tbsp coconut amino
- 1 tsp cumin
- 1-1/2 tsp sea salt
- 1/3 cup water
- 3 tbsp lemon juice
Instructions
- Mix all Dressing ingredients in blender and chill
- Wash and dry kale, remove stems and break into bite-size pieces
- Add kale to large bowl and add olive oil, lemon juice and salt
- Massage the kale with your hands for a couple of minutes. You will see that the kale starts to break down and shrink in volume
- Toss massaged kale with the dressing 1 tbsp at a time until desired coverage
- Garnish with white beans and sliced tomatoes. Serve immediately
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