This recipe comes from our very own Hilary Keiser on our Translational Science team, and is her absolute favorite salad!
Kale and almonds alone are packed with essential nutrients your body needs. Together they are a nutritional powerhouse. Both are rich in fiber, that extra special nutrient that your microbiome craves for optimal digestion. You’ll get a good dose of vitamins E, A, C, and K with this salad, all important for fighting free radicals, supporting the immune system, and bone health. The monosaturated fats in almonds, specifically oleic acid, are excellent for heart health. Kale’s deep green leaves are a great source of calcium for healthy bones, muscles, nerves, and blood.
Kale prep tip:
Fold the large green leaves in half along the stem in the middle, and run your knife down the folded edge to remove the stem from the leaves. Next, roll those leaves up into a tube (or fold again), and make narrow slices, to create thin ribbons of kale for your salad.
Ingredients
Salad
3 bunches kale, sliced thin
4-5 stalks celery, sliced thin
1 bunch of green onions, sliced thin
2 ripe avocados, cubed
1 cup tamari almonds, chopped (or plain almonds)
Optional
½ sliced apple
Raisins, dried cranberries or cherries
Dressing
3/4 cup almond butter
3 tablespoons apple cider vinegar
3 tablespoons liquid aminos (such as Bragg’s)
Instructions
Prep the kale, celery, onions, avocados, and almonds and place in a large bowl. Use a blender or blender cup to mix the dressing ingredients. Use water to thin if needed. Pour the dressing over the vegetables and toss. Serve and enjoy!
