Ingredients

Salad

•24 ounces of chopped kale

•Sliced almonds, pecans or other favorite nut

•Optional:

     •Raw beets, shredded

     •Carrot, shredded

Dressing

•1 cup raw almond or peanut butter (unsweetened and unsalted) (see note below)

•1 cup coconut water (or regular water)

•1/4 cup fresh lime juice (about 2 limes) and zest from the limes

•2 cloves garlic

•Approximately 1 inch or 3/4 of an ounce fresh ginger

•2 tablespoons low sodium Tamari or Braggs soy or coconut aminos

•4 pitted dates (soaked in water if not soft)

•½ teaspoon red pepper flakes

Directions

•In a high powered blender combine all ingredients until smooth and creamy.

•Remove the thick, larger stems from the kale and place in a large bowl.

•Massage the dressing into the kale.

•Sprinkle nuts before serving, if desired.

Note: For a lower fat version, decrease nut butter to 6 tablespoons and add one can of rinsed and drained cannellini beans.

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