When I eat this salad, I think of what a talent Russell James is, and how far I’ve come. For a gal who ate her first salad (and I use the term loosely since it was iceberg—from a buffet) at 19 years old, the fact that I can happily eat an entire head of kale in one sitting is an achievement that I am very proud of. Yes, my palette has changed quite a bit over the years, but I must credit Russell for creating one of the yummiest recipes involving kale that I have yet to come across. For those of you who only know kale as a garnish, it’s time to step out of your comfy zone and try this salad. You too, will be grateful for the raw genius that is Russell James.
Serves: 2 | Preparation Time: 25mins
The measurements below are slightly adapted from Russell’s recipe to create a 1-2 person serving size. Note: Chipotle peppers are smoked, not raw, so if you’d like your salad to be 100% raw, he recommends a combination of onion powder, cumin, chili powder, garlic powder and nama shoyu to taste. I always make it with the Chipotle pepper. For me, there’s no substitute.
Try to buy everything organic. Here’s why.
For the wilted kale
1 head of kale (seems like a lot, but wilting reduces size dramatically)
1 tsp Pink Himalayan or Celtic sea salt
1/2 cup organic baby tomatoes, sliced in half
1/4 cup organic hulled hemp seeds
For the dressing
1/2 cup raw tahini (can substitute 1 organic avocado)
1 chipotle pepper
2 Tbsp cold-pressed, extra virgin olive oil
2 tsp grade B maple syrup
1 tbsp fresh organic lemon juice
Let’s Get Started:
Remove the stems from kale (either with kitchen scissors or a knife) and then wash and cut the kale into small pieces.
Place into a mixing bowl, add the sea salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture. Add the sliced tomatoes and hemp seeds to the bowl and mix in by hand and set aside. Blend all the remaining ingredients in a high-speed blender until creamy and mix into kale. Enjoy!