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2 people

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2 People

INGREDIENTS

  • 0.5 bushel of kale, de stemmed and chopped
  • 0.5 red bell pepper, seeded and thinly sliced
  • 0.5 yellow or orange bell pepper, seeded and thinly sliced
  • 0.5 English cucumber, sliced
  • 0.5 cup steamed (or just thawed) shelled edamame
  • 1 sliced avocado
  • Two chopped green onions
  • Handful of raw cashews
  • Handful of cilantro
  • Sprinkle of toasted sesame seeds

    • THAI VINAIGRETTE

  • 1 tbsp unsweetened raw or toasted almond butter
  • 0.5 grated garlic clove
  • 0.5 tsp grated ginger
  • 1 tbsp rice wine vinegar
  • 1 tbsp coconut aminos
  • 0.5 tbsp lime juice
  • 0.75 tsp honey (or maple syrup)
  • 1 tbsp olive oil
  • 1 tbsp toasted sesame oil

INSTRUCTIONS

  • Make your dressing, adding in the oils last. (While whisking, add the oils to emulsify.)
  • Massage the dressing into your clean chopped kale using your hands (it’s the best way) 
  • Arrange your salad and dig in. 
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