WILTED KALE SALAD WITH A CREAMY CHIPOTLE DRESSING - Recipes
- For the wilted kale
- 4 heads 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
"Inspired by the classic kale & avocado salad, this dish was a hit in NY when I made it, almost on a daily basis, for everyone at The Plant.
Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don't need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.
This is a real hearty meal with a kick that's perfect for those cold winter days!" -The Raw Chef
*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 ingredients in a high-speed blender until creamy and mix into kale by hand.