Love this Chef AJ salad. And love kale. Who'd a thought?! Chef AJ says, "Like a woman, this only gets better with age." I'd have to agree. On both accounts. You can watch her make it on YouTube here.
2 large heads of kale
1 cup raw almond butter (unsweetened and unsalted)
1 cup coconut water (or regular water)
1/4 cup fresh lime juice & zest (about 2)
2 cloves of garlic, minced
1 inch ginger, fresh, peeled & grated (or to taste)
2 tablespoons low-sodium tamari
4 pitted dates (soaked in water if not soft)
1/2 teaspoon red pepper flakes
In a high-powered blender combine all ingredients until smooth and creamy.
Remove the thick, larger stems from the kale, chop and place in a a large bowl. Pour 2 cups of the dressing over the kale and massage the dressing into the kale.
Sprinkle with seeds or nuts, and any other salad toppings before serving.
Chef's Note: It is also delicious when made with peanut butter and you throw some shredded raw beets and carrots into the salad. If you have a dehydrator, dip kale leaves in dressing and dehydrate for delicious kale chips. If you are allergic to nuts, use tahini (sesame seed paste) or sunflower seed butter in place of the nut butter.