Recipe Rerun. Garlicky Kale Salad

Repeating the recipe for the garlicky kale salad (just like the one on the Whole Foods bar) because several people have asked me for it recently.  It requires a few ingredients that you may not have handy, but if you like the salad, you’ll be using them plenty!

1 head of curly kale (the curlier the better)–look for a nice crisp head

3 cloves fresh garlic

3 tablespoons fresh lemon juice

3 tablespoons apple cider vinegar

3 tablespoons Braggs Amino Acids

3 tablespoons tahini

5 tablespoons nutritional yeast (available at your local Whole Foods or health food store)

a small amount of water to thin paste to a dressing

Wash kale (I use a salad spinner to wash and spin out the water).  Tear into bite size pieces and place into a very large bowl.

Place garlic in food processor and chop finely.  Than begin to add all the ingredients except the water.  Process until pasty.  Add drops of water, a few at a time, and continue to blend until it turns to a creamy dressing consistency.  Add to kale and mix really well making sure the dressing covers all the kale evenly.  Refrigerate and enjoy.  This makes about 4-6 servings.

Kale is probably one of the healthiest foods on the planet.  It only has 33 calories in a cup, when raw, but recognize that the tahini will add a good amount of calories, though the rest of the ingredients don’t add many at all.  Super high in vitamins, minerals and all the beautiful benefits that the dark leafy greens provide us, it is especially high in vitamin K.  If you are on medication to thin your blood, you might need to check with your physician before eating too much of this yummy salad.  I make it regularly as I admit I am addicted….

Wishing you all a happy and smooth hump day!