Kale Salad with Tahini Dressing (The Raw Chef)

Kale Salad with Tahini Dressing

Source: Russell James, The Raw Chef.

Serves: 2

For the wilted kale:

• 11 oz (300 g) kale
• 1/2 teaspoon fine Himalayan salt
• 1 cup baby tomatoes, sliced
• 1/2 cup hulled hemp seeds (hemp hearts)

For the dressing:

• 2 avocados
• 1 chipotle pepper* soaked for 2+ hours
• 1/4 cup olive oil
• 2 tablespoons 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 (or nama shoyu).

Instructions

1. Remove the kale 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.
2. Add the tomatoes and hemp seeds to the bowl and mix in by hand.
3. Blend all dressing ingredients in a high-speed blender until creamy, and then mix into kale by hand.