Receta Wilted Kale Salad with a Creamy Chipotle Dressing
Delightful and creamy! A wonderfully nutritious salad with a nice kick to the dressing. Thanks to Russell James for this super recipe.
I don't have a high speed blender yet. Next time, I'd do this in the Food Processor, but even with the tiny avocado chunks, this was super tasty.
Wilted Kale Salad with a Creamy Chipotle Dressing
Serves 4-6
- For the wilted kale
- 4 heads kale (this wilts down when the salt is added)
- 2T salt
- 2c baby tomatoes, sliced
- 1c hulled hemp seeds
- For the dressing
- 3 avocados
- 2 chipotle peppers*
- ½c olive oil
- 2T agave (or your favorite sweetener)
- ¼c lemon juice
- *If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu
Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
Add the tomatoes and hemp seeds to the bowl and mix in by hand.
Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.