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.
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 507 (77%)|
|Amt Per Serving||% DV|
|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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