Do you crave sweets all the time? Well, this salad is so delicious with this dressing, that I am always full and not craving any sweets afterwards. Now, I'm not making any promises, but I encourage you to try it. This salad is also packed with goodness and protein.
Since it is Thanksgiving this week, this would make a wonderful nutritious salad to serve with your meal. It's certainly one that won't leave you filling bloated and in a coma afterwards, haha! It literally just takes minutes to whip up too.We eat it all the time though, regardless of the holidays.
I looove making homemade nut butters. I make pecan butter and almond butter weekly and use them in dressings. I always roast the nuts first because they are more flavorful and become sweeter, which works really well in a dressing. Also, roasting them brings out the oils and makes processing them easier.
This dressing....oh man....this dressing. This almond butter dressing is where it's at. It is delicious just off of a spoon, but drizzled over this salad, it's incredible. It's slightly sweet, which balances out the lemon juice, and slightly spicy from the pepper and garlic. A friend asked me on Facebook for some oil-free dressings that I make, so I just had to share this one. This is one that my hubby and I absolutely love. It is lick-the-bottom-of-the-bowl good! It is healthy and you won't miss the oil, I promise. However, if you don't like almond butter, nevermind. We happen to love almond butter.
The reason I used almonds so much is beause it's pretty much the only nut my husband can tolerate without side effects....plus it's super delish.
I can't wait to hear what you think of this Garlic Kale Salad with Almond Butter Dressing! Leave feedback below after you make it and you can also tag me on Instagram @thevegan8 and don't forget to use my tag #thevegan8, so it saves to my page and I don't miss it!
I make my own almond butter by simply roasting 2 cups of whole raw almonds on a sheet pan at 300 degrees for about 12-15 minutes. Process them in a food processor for about 5 minutes, scraping the sides as needed during the process. It will seem like it is just going to stay a flour, but trust me, after a few minutes it will start to come together. Once it starts to turn into butter, let it go until it becomes super creamy. Don't stop too soon or it won't become silky smooth. It becomes slightly sweet when you roast the almonds.