Wilted Kale Salad with Creamy Chipotle Dressing

Serves 4-6

For the wilted kale
4 heads Phocas Farms kale (this will seem like a lot but will wilt 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
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. Rinse off most of the salt and squeeze out the water very well.

Add the tomatoes and hemp seeds to the bowl and mix in by hand.

Blend all dressing ingredients in a high-speed blender until creamy and mix into kale by hand.

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