This 5-ingredient vegan enlightening marinated kale salad is so awesome that it will enliven the taste buds of even the most kale-averse. One bunch of curly kale is washed, patted dry, and torn into bite-size pieces. A simple dressing is made from raw almond butter, bragg's aminos or tamari, apple cider vinegar, and agave nectar. The savory-sweet vinaigrette is vigorously massaged into the kale to tenderize and wilt it. What were once bitter and tough leaves will be transformed into tender, sweet + tangy amazingness.
1 - 2tablespoonsBraggs Liquid Aminos, Tamari, or Soy Sauce
1tablespoonagave nectar or pure maple syrup
Gently pat the kale leaves dry.
De-stem the kale and tear into pieces of desired size. Add the kale to a large bowl.
Add the almond butter, apple cider vinegar, liquid aminos, and agave nectar to a small bowl and whisk together for 30 seconds.
Pour the dressing over the kale leaves, roll up your sleeves, and massage the kale with your hands for 2-3 minutes. The more you massage the kale, the more tender and flavorful the leaves will become.*
Transfer the kale to one large or two small salad bowls and top with desired garnishes.
Serve and enjoy.
*This salad can be made up to one day ahead of time and refrigerated prior to adding the garnishes. I love making it before I go to bed so that I can take it to work for lunch the following day.