A creamy twist on the kale salad using avocado and almond butter as the *mayo.* Enjoy by itself or atop quinoa for a nutrient-dense and delicious lunch!
6 cups of kale (unpacked), ribs removed and thinly sliced
1/4 teaspoon garlic powder
salt and pepper
Bragg’s liquid aminos
1 mashed avocado
2 tablespoons almond butter
2 celery ribs, thinly chopped
1/3 cup almonds
1 bunch of scallions (thinly slice and use the green tops)
1. In a large bowl, lightly spritz the kale with Bragg’s before massaging with your hands to break down the kale. Remember that a little goes a long way and you can always add more! Add the garlic powder and season with salt and pepper.
2. In a smaller separate bowl, mix the mashed avocado with the almond butter. If the almond butter is thick, you may need to add a drizzle of olive oil to thin it out.
3. Pour the avocado-almond butter mixture on top of the kale, and using your hands, massage to coat well. Taste and adjust seasonings as necessary.
4. Add the almonds, scallions and celery, and stir well to combine.