Try this Wilted Kale Salad with Avocado Cream Sauce recipe, or contribute your own.
Suggest a better description*If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu.
- Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
- Add the tomatoes and hemp seeds to the bowl and mix in by hand.
- Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 659 | ||
Calories from Fat: 507 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.4g | 75 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 39.6g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 139.5mg | 5 % | |
Potassium 1577.2mg | 42 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 30.8g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 659
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