Ingredients
1 or 2 heads kale, any variety (I like Curly Kale for this salad)
1⁄2 cup cherry tomatoes, quartered or halved
3 tbs hemp seeds
slivered toasted almonds or pine nuts
Creamy & Smokey Chipotle Dressing
¼ c. tahini
2 tbs olive oil
3 tbs apple cider vinegar
3 tbs water
2 tbs agave nectar
juice of 1 lemon
¼ - ½ tsp chipotle chili powder (depending on how spicy you like it)
Preparation
Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few minutes until it softens. This helps the kale become easier to digest. Add tomatoes and hemp seeds and toss with Chipotle Dressing (recipe below.Blend all ingredients together in a blender or Magic Bullet until smooth and creamy.
