YieldDressing is enough for 3 salads.
1 big serving of kale (I use the flat leaf)
1 handful of cherry tomatoes cut in half
1 tablespoon (or 2) of hemp seeds
2 tablespoon pumpkin seeds
handful of sunflower sprouts
(any leftover veggies in the fridge), optional :-)
1 chipotle dried pepper (not raw since it's smoked), optional
2 sundried tomatoes (not soaked)
¼ (or more) of a yellow pepper
1 tablespoon agave syrup (or a couple of dates)
4 tablespoon olive oil
juice of one lemon
sprinkle hot pepper flakes
water - just enough to make it creamy
salt to taste
1. I ripped up the kale (didn’t use veins) and mixed with other salad components in my container I’ll take to work tomorrow. I sprinkled some salt to soften up the kale (I went lightly on the salt).
2. To make the dressing, I blended up all ingredients in the Vita-mix until creamy.
3. I then scooped out 1/3 and mixed it with the kale medley. I then saved the rest for the next 2 days. My avocado wasn’t super ripe so it should last that long. However if the avocado is rather ripe, it may only have a life of 2 days.
JoyceH's ThoughtsBy JoyceH
This past weekend I made Russell James' wilted kale salad from this website and it was lovely. I made this tonight and it’s the quick version of his salad with some modifications.
He uses 2 tablespoons of salt to wilt the kale but I only used a fraction of that amount.
I ripped up enough kale for my lunch tomorrow but made enough dressing for 3 days.
Tomorrow night I’ll rip up more kale and cut up some veggies and use the dressing again. This seems great for mid week. Not too heavy but enough good stuff to get me through my work day!
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