An incredibly easy and delicious Garlic Kale Salad that is very nutritious and high in protein. The Oil-free Almond Butter Dressing is lick-the-bowl delicious!
Do you crave sweets all the time? Well, this Garlic Kale Salad with Oil-free Almond Butter Dressing is so delicious that it fills me up, while simultaneously satisfying a sweet craving. This is thanks to the dressing having sweetness from the roasted pecans and maple syrup. Now, I’m not making any promises, but I encourage you to try it. This salad is also packed with goodness and protein.
This Garlic Kale Salad is the perfect salad to serve with any meal as a small side salad or a large one for a healthy lunch. It’s certainly one that won’t leave you filling bloated and heavy. It literally just takes minutes to whip up too.We eat it all the time though, regardless of the holidays or season.
USING NUT BUTTERS TO MAKE OIL-FREE SALAD DRESSINGS
I looove making homemade nut butters. Pecan butter and almond butter are my favorites I make quite often. I love to 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. It is also healthier to use nuts versus oil, since they are a whole food and full of nutrients. For more oil-free tips and tricks, check out How to Cook and Bake Without Oil.
HOW TO MAKE HOMEMADE ROASTED ALMOND BUTTER
I often make my own almond butter because it’s cheaper and I love the flavor. It is also perfect for making the Oil-free Almond Butter Dressing. Although, you don’t have to if you don’t want to for this dressing! For a more detailed post on how to make the almond butter and ways to use it, check out my almond butter post.
First, preheat an oven to 300°F. Next, add 2 cups of whole raw almonds on a pan lined with parchment paper. Roast for 12-15 minutes until them start to smell really fragrant. Be careful to watch them so they don’t burn.
Process them in a food processor for about 5 minutes, scraping the sides as needed during the process. You will have to do this a few times in the beginning. 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 duper creamy. Don’t stop too soon or it won’t become silky smooth. Once it is easily dripping off of a spoon, then it is done. The roasted almonds give a wonderful sweetness. Yum.
This dressing….oh man….this dressing. The Oil-free Almond Butter Dressing is perfection on the Garlic Kale Salad. 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. My hubby and I absolutely love it. 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.
Garlic Kale Salad with Almond Butter Dressing
- 5 oz package of baby kale (or spinach if preferred)
- 1 15 oz can organic white northern beans, drained and rinsed
- 1 heaping cup (160g) baby carrots, shredded or grated
Almond Butter Dressing (makes 1/2 cup)
- 3 tablespoons (48g) roasted creamy almond butter
- 1 1/2 tablespoons (23g) fresh lemon juice
- 2 teaspoons pure maple syrup
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 3 tablespoons (45g) water
- 1/4-1/2 teaspoon fine salt, to desired taste
- In a large bowl, add all of the prepared salad ingredients and toss well.
- In a cup, add the dressing ingredients and whisk well with a fork or small whisk until completely smooth. Taste and add any more salt if desired. Drizzle over salad.