Nutty Kale Salad

Ingredients: 3 bunches kale, de-veined (the smoother kale varieties such as dinosaur or red Russian are easiest to work with, but ruffled kale can also be used with delicious results, Pedersen says) 1/4 cup smooth natural peanut butter, almond butter, cashew butter, sunflower butter, or other nut butter 1 garlic clove, minced 1 tablespoon maple syrup, agave, or honey 2 tablespoons gluten-free shoyu or Tamari soy sauce 1/4 cup rice vinegar 1 teaspoon dried ginger or cumin (or both) Optional: 2-4 tablespoons chopped nuts, raisins, seeds, avocado, or grated carrot for garnish Directions: Stack the kale leaves on top of each other and roll into a tube. Make 1/4-inch cuts along the length of the tube, creating thin kale ribbons. Place kale in a large bowl. Combine remaining ingredients, whisking until smooth (or blend together in a blender). Pour dressing over kale and toss thoroughly to coat all leaves. Allow to sit 2 hours before serving to soften the kale. Garnish if desired. Makes 6 servings Per serving (1 cup, made with peanut butter): 180 Calories, 8g fat, 22g carbohydrates -Stephanie Pedersen, author, style expert, and holistic health counselor