Vegan Chipotle Kale Salad

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Nutrient-dense and flavor-packed, kale has permeated the health food scene in the last few years. It’s delicious on its own., but add in some spices and fresh veggies, and you’ve got yourself a perfect salad for any occasion.

Ingredients

Salad

• 4 oz kale, torn
• 1/2 teaspoon Himalayan pink crystal salt, unheated
• 1/2 teaspoon lemon juice
• 3 teaspoons olive oil

Dressing

• 1/4 cup sesame tahini
• 1/2 cup raw cashews, soaked (3-4 hours)
• 1 tablespoon lemon juice
• 1/2 teaspoon Himalayan pink crystal salt, unheated
• 2 teaspoons Grade B maple syrup
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 chipotle (Note: Start with 1/2 and work up to taste. If you are using a dry chipotle, soak for a few hours in warm water. It is helpful to make a slit in the pepper to decrease soaking time.)

Assembly

• Small handful of sunflower sprouts or other types
• 7 cherry tomatoes
• 1 avocado
• 2 tablespoons hemp seeds

Instructions

Salad

1. In a large bowl, massage all ingredients thoroughly.

Dressing

1. Blend all ingredients in a high speed blender, but save the olive oil for last. Once the ingredients have been blended, then slowly add the olive oil

Assembly

1. Add and massage avocado to kale bowl until well combined. Then toss in the desired amount of dressing. Massage in as well. Then toss in tomatoes, and top with sprouts and hemp seeds.