Recipe: Crazy for Kale Salad with Dijon Pumpkin Seed Dressing

Unsure of what to bring to the holiday potluck or what to serve for dinner tonight? Try this awesome Kale salad recipe with 11 grams of protein per serving and less than 350 calories per serving compliments of Dr Joel Furhman’s Recipe Box.

INGREDIENTS

(Serves 4)

FOR THE DRESSING:

1 cup water

1/4 cup lemon juice

1/4 cup pumpkin seeds

1 tablespoon plus 1 teaspoon no-salt seasoning blend (adjusted to taste)

2 teaspoons Dijon mustard

1 teaspoon coconut aminos

1/2 teaspoon garlic powder

4 medjool or 8 regular dates, pitted

FOR THE SALAD:

1 bunch kale, tough stems and center ribs removed, finely chopped

1 red bell pepper, chopped

1 medium onion, diced

1 cup fresh or frozen and thawed corn kernels

1 cup cherry tomatoes, halved

1 cucumber, chopped

1/4 cup chopped toasted raw almonds or pine nuts.

1/4 cup raisins or currants

2 tablespoons hemp seeds

INSTRUCTIONS:

Place all dressing ingredients in a high-powered blender and blend until smooth. Add more water if needed to reach desired consistency. Place chopped kale in a large bowl and massage 1 cup of the dressing (or more if desired) into the chopped kale leaves and let the kale "marinate" in the dressing for 10-15 minutes to allow the flavors of the dressing to soak into the kale leaves. Note: Leftover dressing can be refrigerated and used for another salad.