Raw Kale Salad with Lemon Tamari Dressing
4-6 cups loose, chopped, fresh kale
1 clove garlic, chopped coarse1y
1 TBS low sodium tamari (soy sauce or Ponzu marinade)
1/4 cup lemon juice
2 TBS olive oil
1 TBS brown rice flour
2 TBS sliced, toasted almonds
2 TBS olive tapenade
Rinse, stem* and chop kale (or buy pre-chopped). Set aside. In a blender, place garlic, lemon, tamari and flour. Blend on variable speed from low to high until well blended. (Note: VitaMix highly recommended, but not necessary). Slowly drizzle in olive oil at low-speed and continue to blend for another 3-5 minutes.
Pour onto kale and mix in well to coat each piece. In a non-stick pan or in toaster oven, toast sliced almonds until light brown. Toss in almonds and olive tapenade. Enjoy!
*Since kale is chopped, stemming is optional, but may be preferred.
*Recipe and image courtesy of Lauren O’Connor, MS, RD, Registered Dietitian, Nutri-Savvy.*
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