Creamy Kale Salad

Prep Time

30 minutes

Prep Notes


4 servings



2 bunches curly Kale, chopped, with stems removed

2 carrot, shredded

1 red bell pepper, seeded and diced

3 radishes, cleaned and thinly sliced

2 tablespoons sunflower or pumpkin seeds (raw or roasted)


2 tablespoons lime juice

2 teaspoons pureed ginger

¼ cup almond butter

¼ cup diced onion

¼ cup water

2 garlic cloves

2 teaspoons agave nectar

¼ teaspoon red pepper flakes

¼ teaspoon sea salt


  1. Place the kale and other veggies in a bowl and toss until mixed. Set aside.
  2. In a blender or food processor, add the lime juice, ginger, almond butter, onion, water, garlic, agave, red pepper flakes and sea salt. Process until smooth and creamy.
  3. Pour the dressing over the vegetables and massage into the mixture with very clean hands for 2-3 minutes.
  4. Cover and refrigerate the salad for an hour or two, allowing it to rest and absorb the flavors.
  5. Garnish with the sunflower seeds before serving.


You can make this with whatever veggies you like. I'm not a fan of peppers, so I leave those out. 

This dressing reminds me of the ginger dressing you get at a Japanese restaurant. Delicious!

Massaging the kale makes it tender. You will notice a change in color and volume as you massage the kale!


Plant Pure Nation Cookbook