Wilted Kale Salad with a Creamy Chipotle Dressing

Nov

2006

Saved in:- Main Courses,Raw Food Recipes,Salads

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Inspired by the classic kale & avocado salad, this dish was a hit in NY when I made it, almost on a daily basis, for everyone at The Plant.

[Postscript] The Plant is no longer open.

Chipotle peppers are jalapeno that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe as a substitute to using jalapenos that will give a similarly distinctive taste.

This is a real hearty meal with a kick that’s perfect for those cold winter days!

Wilted Kale Salad with a Creamy Chipotle Dressing

Serves 2

For the wilted kale

11oz (300g) kale
1/2 teaspoon fine Himalyan salt
1 cup baby tomatoes, sliced
1/2 cup hulled hemp seeds (hemp hearts)

For the dressing

2 avocados
1 chipotle pepper* soaked for 2 hours+
1/4 cup olive oil
2 tablespoons cup lemon juice
Chipotle soak water as needed to blend

*If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu.

- Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.

- Add the tomatoes and hemp seeds to the bowl and mix in by hand.

- Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.

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http://www.therawchef.com Russell James

Thanks, Ashleigh :)
http://www.therawchef.com Russell James

Hi Grae, nope, you leave the salt on the kale.
http://www.therawchef.com Russell James

Thanks, Laura — it is absolutely perfect for that.
http://www.therawchef.com Russell James

Great! Thanks, Thomas.
http://www.therawchef.com Russell James

Let me know how you like it!
http://www.therawchef.com Russell James

Do it! :)
http://www.therawchef.com Russell James

Thanks, Danielle :)
http://www.therawchef.com Russell James

That’s good advice :)
http://www.therawchef.com Russell James

Thanks!
http://www.therawchef.com Russell James

Yep, this salad never gets old! :)
http://www.therawchef.com Russell James

Thank you, Betty, glad you liked it.
http://www.therawchef.com Russell James

Thanks, Laura — I used to think the same thing.
http://www.therawchef.com Russell James

That’s wonderful! This is a great one to share around the table.
http://www.therawchef.com Russell James

Great! Thanks, Marion.
http://www.therawchef.com Russell James

Thank you, Angela :)
Bnglacasse

Would love to try this salad but I cannot have any oil.
http://www.therawchef.com Russell James

You can sub the oil for half the amount of coconut water, or more chipotle soak water. It will taste different, but still good.
Elisgram

I just finished the last bite of this wonderful salad………….heaven. Thanks, Russell for the great recipe it wil lbecome one of my favorites.
Crklein1967

This looks great. I’m definitely going to make it. I have 2 questions: About how many cups or handfuls is 11 oz of Kale? Also, is it a mistake in the recipe where it says 2 Tbs and then Cups of Lemon juice? Is it tablespoons?
http://www.therawchef.com Russell James

11ozs of kale is about 4 or 5 really good handfuls.

Yes, that’s a typo, which I’ve corrected now, thanks for pointing that out :)
http://www.therawchef.com Russell James

Thanks! It’s one of my favourites, too :)
AbbieNH78

Where is the soak water coming from? Are you supposed to soak the Chipotle pepper before it is used in this recipe??
http://www.therawchef.com Russell James

Hi Abbie, yes you’ll need to soak the chipotles for a couple of hours as they are dry and too hard to use pre-soaking.
http://twitter.com/mPowerServices Lynda C.

This is absolutely delicious. I made it today. It is simple and very flavorful. I used the alternate recipe (without the peppers).
http://www.therawchef.com Russell James

Thanks, Lynda – I’m glad you loved it :)