In The Kitchen
Marinated Kale Salad with Almond Butter
Description :
This 5-ingredient vegan enlightening marinated kale salad is so awesome that it will enliven the taste buds of even the most kale-averse. One bunch of curly kale is washed, patted dry, and torn into bite-size pieces. A simple dressing is made from raw almond butter, bragg's aminos or tamari, apple cider vinegar, and agave nectar. The savory-sweet vinaigrette is vigorously massaged into the kale to tenderize and wilt it. What were once bitter and tough leaves will be transformed into tender, sweet + tangy amazingness.
Ingredient :
- 1 bunch curly kale, thoroughly washed
- 1 tablespoon natural almond butter
- 2 ½ tablespoons apple cider vinegar
- 1 - 2 tablespoons Braggs Liquid Aminos, Tamari, or Soy Sauce
- 1 tablespoon agave nectar or pure maple syrup
Optional Toppings
- pepitas
- cherry tomatoes
- diced avocado
- goji berries
Direction :
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Gently pat the kale leaves dry.
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De-stem the kale and tear into pieces of desired size. Add the kale to a large bowl.
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Add the almond butter, apple cider vinegar, liquid aminos, and agave nectar to a small bowl and whisk together for 30 seconds.
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Pour the dressing over the kale leaves, roll up your sleeves, and massage the kale with your hands for 2-3 minutes. The more you massage the kale, the more tender and flavorful the leaves will become.*
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Transfer the kale to one large or two small salad bowls and top with desired garnishes.
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Serve and enjoy.
