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.

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 4-6

For the wilted kale

4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing

3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with 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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