there is about 8 cups of kale in the bowl
Dressing (makes enough for several salads, keep in the refrigerator)
1/2 c apple cider vinegar
1/4 cup soy sauce (low sodium if you can get it)
6 medjool dates, pitted and chopped
6 tbsp tahini
juice of 1 lemon
Put the ingredients into a food processor and whiz till blended. I find a stick blender works really well too. The dressing is quite thick and I usually spoon out what I need into a separate bowl and thin with a spoonful or so of water before putting on my kale salad. It is also nice used as a dip for raw vegetables.
8 cups of kale after a good massage, there is a bit of shrinkage
Salad (for one serving)
4 cups of washed, dried Kale, (I prefer organic kale)
1/2 tsp olive oil
1 Tbsp dried craisins, chopped finely
1 Tbsp slivered almonds, toasted
1/2 orange, peeled and cut into bite sized pieces
2 Tbsp dressing, thinned with 1 tbsp water
Strip the ribs from the kale and break into bite sized pieces, place into a large bowl, sprinkle over the olive oil and massage the kale (that's right massage the kale) using both hands (washed and clean hands of course), you can be quite vigorous with the massage :) I usually massage the kale for about 3 minutes or so, it makes a big difference to the overall taste of the salad as it makes the kale more tender and less bitter, and another bonus your hands get quite moisturised from the olive oil.
Put the craisins and chopped orange on top of the kale, sprinkle over the dressing and mix in well, I usually use tongs for this part. Transfer the mixture into a serving bowl and sprinkle with the toasted almonds. Enjoy
We often have this salad with roasted sweet potato in which case I sprinkle a little more dressing over. Drained cannelini or butter beans are also nice with this salad, depending on your preference, you can put them on top of the salad or mix them through or even mix a bit of dressing through them before putting in the salad.