Wilted Kale Salad with a Creamy Chipotle Dressing
This recipe…compliments of www.theRAWchef.com!
“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!
4 Heads kake, (May seem like a lot but will wilt down after the salt is added)
2 tablespoon Salt
2 cup Baby Tomatoes , Sliced
1 cup Hemp Seeds, Hulled
NOW FOR THE DRESSING
2 Chipotle Peppers*
½ cup Olive Oil
2 tablespoon Agave
¼ cup 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 ingredients in a high-speed blender until creamy and mix into kale by hand.