Hail to the Kale Salad

Adapted from Unprocessed by Chef AJ

2 larges head of curly kale (about 24 ounces)
Chopped almonds

1 cup raw almond butter (unsweetened and unsalted or peanut butter)
1 cup coconut water or regular water
¼ cup lime juice (about 2) and zest (optional)
2 cloves garlic
Ginger (about 1” or ½ oz, or use 2 cubes of frozen ginger)
1 tablespoon Bragg’s liquid aminos or low sodium tamari
2-4 pitted dates (soaked in water if not soft)
Dash of chili powder

Combine all dressing ingredients in blender. Remove stems from kale and tear into bite size pieces. Add some dressing to the kale and massage in aggressively! Continue adding dressing until it is as saturated as you like. Massaging the kale breaks down the fibers and makes it softer, almost wilted. Add chopped almonds, cucumbers, carrots, shredded beets, seeds or any other salad ingredient that tempts you! This recipe also makes excellent kale chips!