Creamy Kale Salad with Vegan Dressing
Ingredients
The salad
The dressing
-
½
cup
unsweetened almond milk
-
4
pieces
pitted Medjool dates
-
2
pieces
limes, juiced
-
½
piece
shallot
-
⅓
cup
tahini or almond butter
-
¼
teaspoon
sea salt
Instructions
- Place the shredded kale in a mixing bowl.
- Combine almond milk, dates, lime juice, shallot, and tahini or almond butter in a blender.
- Blend the dressing ingredients until creamy.
- Pour the dressing over the kale and toss to combine.
- Serve immediately or refrigerate for 15 minutes to allow the kale to tenderize.
Nutrition Facts (estimated)
Servings
4
Calories
236
Total fat
12g
Total carbohydrates
34g
Total protein
6g
Sodium
32mg
Cholesterol
0mg
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