Kale & Avocado Salad with Creamy Hemp Seed Dressing
Kale salad – as promised! Having survived a week of constant rain and gloom, and with another one ahead in the forecast, it helps to look back through pictures of our trip to Hawaii last month. That feels like so long ago!
While we were there, we ate a lot of delicious vegan food, and I felt really inspired to come home and start paying more attention to what I eat each day. As a mom it’s too easy to eat granola bars and trail mix all day long, but I know that that’s not what’s best for me in the bigger picture.
Since then, I’ve been working hard to have more greens on hand, and more prepared foods ready to grab in the fridge when the days are too busy to cook. In Maui, we had an amazing kale salad with red pepper dressing that I promised to remake once we got home.
And now I have done just that. This salad is super simple, but tastes really decadent with such a rich and creamy dressing. Raw salads are so quick to make, and having them on hand is such a great way to ensure you always have a healthy option in the fridge.
Kale and Avocado Salad with Creamy Hemp Seed Dressing
Prep Time: 10 minutes
Cook Time: 0 minutes
Ingredients (4 servings)
For the dressing
- 1/2 cup shelled hempseeds
- 1 tablespoon white or yellow miso
- 1/2 red bell pepper, sliced/cubed
- 1 tablespoon lemon juice
- 2 tablespoons water
- pinch of salt
For the salad
- 2 bunches Italian kale, torn and de-stemmed
- 1/2 head red cabbage, thinly sliced
- 2 avocados, peeled and cubed
I know that hemp seeds sound like the ultimate hippie food. But if you can get past their crunchy name, they are really rich in nutrition. They serve as a great source of essential fatty acids, as well as easily digestible protein (great for vegans and vegetarians!). Not to mention, when blended, they turn silky smooth and act as a great cream substitute for those who are dairy-free.
Now onto the recipe! To prep the dressing, add hemp seeds, miso, bell peppers, lemon juice, and water to a high powered blender. Mix until totally smooth – you’ll probably need to scrape the sides down several times. The dressing should be creamy and silky! Season to taste with kosher salt.
To make the salad, simply rinse and tear the leaves off of two small bunches of Italian kale (the flat-leaf variety). You can also use curly kale if that is your preference, but I tend to find those to be too hearty for raw kale salads.
Thinly slice 1/2 head of red cabbage, and add to the bowl with the kale.
Peel and cube two large avocados and toss with the kale and cabbage. If you are making this ahead of time, reserve the avocados until the last minute to avoid browning.
Toss the salad with the dressing and work it with your hands to distribute it evenly. Season to taste with any additional salt, if needed.
Serve along with soup for dinner, or pack leftovers for a healthy lunch!
Having a great run or doing a hard workout always makes me want to continue my whole day being my healthiest self. And eating raw salads always makes me feel energized and healthy, and helps me avoid overdosing on unnecessary sugar and carbs as the temptations creep in later in the day.