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September 27, 2010

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.

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