Whether you're always short on time or just don't really like to fuss around too much in the kitchen, this version of kale salad is perfect. It's also highly adaptable - feel free to add in your favorite fixings. The general idea is to use a blend of high quality cold pressed oil, a little splah of shoyu (or simply high quaity sea salt), a squeeze of lemon, and one of our stone ground nut butters (such as almond, tahini, or even brazil nut) to make a creamy and flavorful dressing that perfectly coats and softens up each bite of greens. We had a leftover cold pressed juice from making wellness shots - heavy on the ginger and turmeric - and added it into the recipe as well. This part is not neccesary, but it made it extra delicious! You can really do this with any favorite fresh vegetable juice blend for an extra infusion of nutrients and flavor.
2 Minute Raw Kale Salad with Creamy Dastony Almond Butter Dressing
Makes 1 big salad
4 stalks kale, de-stemmed and finely chopped
1 handful red cabbage, finely chopped or shredded
Handful cilantro, chopped
3 tsp cold pressed olive oil
1/2 lemon, squeezed
2 tsp nama shoyu, braggs, coconut aminos or tamari
1/2 avocado, diced
For garnish: Handful hemp seeds
Optional: fresh pressed juice! Not neccesary but adds a nice splash of flavor and added nutritional benefits. We used a splash of carrot, apple, turmeric ginger juice
1. Wash and prep your veggies. Place them in a bowl.
2. Add in your olive oil, shoyu, lemon and almond butter. Get hands on! Use your hands to thoroughly mix your "dressing" with your veggies (just make sure they are clean hands!)
3. Mix in your diced avocado, add a splash of juice (optional), sprinkle on some hemp or sesame seeds, and dig in!