Friday, June 24, 2011

Wilted Kale Salad with a Creamy Chipotle Dressing



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!

Wilted Kale Salad with a Creamy Chipotle Dressing

Serves 2 – 4

For the wilted kale

2 heads kale (this will seem like a lot but will wilt down when the salt is added)
2 teaspoons salt
1 cup baby tomatoes, sliced
1/2 cup hulled hemp seeds

For the dressing

2 avocados
1 chipotle pepper*
1/2 cup olive oil
1 teaspoon agave
1/4 cup lemon juice
Chipotle soak water as needed to blend

*If not using chipotle peppers, substitute with 1/2 teaspoon each of 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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