Serves 6


  • 2 bunches of kale, about 4 cups of greens, stems removed, coarsely chopped
  • 1 teaspoon of olive oil
  • 2 garlic cloves
  • 1″ fresh ginger, skin removed
  • 1/3 cup of almond/cashew or sun butter
  • 1 lime
  • 1 tablespoon coconut aminos
  • 1 teaspoon apple cider vinegar
  • 3/4 cup of full fat coconut milk
  • 1 teaspoon red pepper flakes (optional)
  • 2 carrots
  • 2 apples,  cut into strips
  • 2 tablespoons of slivered almonds
  • Salt to taste


  1. Place the kale in a large bowl with olive oil, a small squeeze of lime and some salt and start massaging the greens. Kale is ready when the leaves have softened and turned bright green. (Massaged greens will keep well in the refrigerator for a few days.)
  2. In a food processor, mince the garlic and then add the ginger to mince. Next add the nut butter, lime juice (about 1 tablespoon), coconut aminos, apple cider vinegar, coconut milk, and red pepper flakes, and blend. If the dressing is too thick to pour, add a tablespoon or two of water and blend again. Season with salt.
  3. Use a vegetable peeler and peel the carrots directly onto the kale salad. Then add the chopped apples. Pour a little of the dressing over the greens to absorb the flavors. Add additional dressing when you serve the salad. If the dressing gets too thick, add a little hot water.
  4. Top with slivered almonds and the protein of your choice