Kale Salad with Red Pepper Dressing

A beautiful raw kale salad tossed in a zippy (not hot spicy) red pepper and ginger dressing. This recipe yields enough dressing for four medium-sized personal salads. The salad ingredients yield one medium- sized personal salad, so multiply salad ingredients by up to four if you’re feeding friends or family.

Ingredients

Raw Red Pepper and Ginger Salad Dressing

 1/2 cup olive oil

 1 red bell pepper or other sweet red pepper, seeded and chopped into big pieces

 2 tablespoons apple cider vinegar

 1 lime, juiced

 2 tablespoons agave nectar (honey is an option)

 3/4 inch piece of fresh ginger, peeled and roughly chopped

 1 clove garlic

 1/4 teaspoon toasted sesame oil, (optional - it isn’t raw, but tastes good!)

Salad

 5 big stalks of kale or more

 Sea salt

 Raw red pepper and ginger salad dressing (see recipe above)

 1/2 avocado, cubed

 1 carrot, shredded or sliced into thin strips

 3 tablespoons purple cabbage, chopped

 1 tablespoon cilantro, roughly chopped

 1 tablespoon red onion, thinly sliced

 1 teaspoon sesame seeds

Method:

 Prep the dressing ingredients.

 Blend all dressing ingredients thoroughly in a food processor or blender.

 Adjust seasonings to taste.

 Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt (optional) and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color, softer, and more fragrant. This step improves the taste and texture of raw kale.

 Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly. Add the avocado, carrots, cabbage and red onion. Top with cilantro and a big sprinkle of sesame seeds. Enjoy!

Notes and Options:

The amounts and varieties of vegetables in the dressing and salad are a guide. Adjust amounts to your particular tastes and preferences. I often add additional garlic, ginger, red pepper, or lime juice to achieve the right flavor.

The dressing keeps well for four days in the refrigerator (or longer), and benefits from developing the flavor overnight if time allows. I make extra nearly every time.

The dressed salad keeps well for a couple of days in the refrigerator, covered. It’s a great salad for packing lunches.

For best results, top with avocado just before serving.