I found this lovely raw kale salad recipe on Dr. McDougall's website. I think it was in one of his newsletters. Anyhow, my oldest daughter LOVES this salad and I do too! It is not "low fat" but if you would like to make it low fat I recently got a message from Chef AJ, the creator of this recipe. Her notes are at bottom of this post.
Ingredients
1 large bundle curly kale, washed
1 tbsp sesame seeds unhulled (I omitted these)
1/2 cup cup peanut butter or almond butter (I used almond butter)
1/2 cup water
1/8 cup fresh lime juice
1 clove garlic crushed
1 tbsp low sodium Organic Tamari
2 pitted raw dates
1/4 tsp red pepper flakes
Place peanut butter, water, lime juice, garlic, Tamari and dates in the blender on high until blended smoothly. Dump 1/2 of the dressing over the kale and toss with hands, adding more as needed. You can eat this right away but it tastes better if you let it marinate for at least 30 minutes. You can even let it marinate overnight and it will wilt the kale nicely.
Enjoy! And below is a note from Chef AJ on how to make it low fat:
"I am Chef AJ the creator of this recipe. I am so glad you like it! To make it lower in fat, simply substitute cooked cannelini beans (drained and rinsed) for the nut butter, than add back in 1-2 tablespoons of the nut butter until the desired flavor is achieved. You will find many more delicious whole food plant based recipes without sugar, oil or salt in my book UNPROCESSED."
1 comment:
I love kales, do much so that I grow it. I've not enjoyed it as a salad, so this recipe is certainly one to try.
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