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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
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.
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