Chef AJ’s Hail to the Kale Salad


2 large heads of curly kale (about 24 ounces)

sesame seeds, hemp seeds, peanuts, almonds or cashews (for garnish).


1 cup raw almond butter (raw, unsweetened and unsalted)

1 cup coconut water (or regular water)

¼ cup fresh lime juice (about 2) and zest

2 cloves garlic

fresh, peeled ginger (approximately 1” or ¾ of an ounce)

2 tablespoons low sodium Tamari (soy sauce)

4 pitted dates (soaked in water if not soft)

½ teaspoon red pepper flakes


In a high powered blender combine all ingredients until smooth and creamy. Remove the thick, larger stems from the kale and place in a large bowl. Pour 2 cups of the dressing over the kale , massage the dressing into the kale while using a knife to finely chop the kale. Sprinkle with seeds or nuts before serving, if desired.