Whole Foods Kale Salad

Cold kale salad with pine nuts and cranberries

Yield: 4 servings
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Ingredients

  • 1 bunch(es) kale
  • juice of 1/2 lemon
  • 2 tablespoon(s) tahini
  • 1/2 ripe avocado
  • 1 tablespoon(s) date paste
  • 1 tablespoon(s) nutritional yeast flakes or powder
  • 1 clove(s) garlic chopped
  • 1/2 tablespoon(s) tamari
  • 1/4 cup(s) dried cranberries
  • 1/4 cup(s) pine nuts

Preparation

  1. Remove stems from kale and then chop. Place in large bowl with lemon juice and a pinch of sea salt. Massage kale by kneading by hand to soften (for 1 minute). Add tahini, avocado, date paste, nutritional yeast, and tahini and massage again until well coated. Chop garlic clove and add to salad with cranberries and pine nuts. Lasts 3 days in refrigerator.

  2. Date Paste - Soak 1 cup of pitted dates in enough water to cover for 2-4 hours. Add dates along with 1/2 cup of the soaking water to a food processor or blender and process until smooth. Refrigerate any left over date paste for future use.
February 2012

This recipe is a personal recipe added by meowens2020 and has not been tested or endorsed by MyRecipes.

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