Simply heavenly almond butter dressing

I am currently a little bit obsessed with the incredible and inspirational Kris Carr and her Crazy Sexy movement. I am devouring her lifestyle book Crazy Sexy Diet and and the accompanying cookbook Crazy Sexy Kitchen at every opportunity and trying her sensational plant-empowered recipes and enjoying the side effects of a much greener diet – I am sleeping better, have more energy, clearer skin and may even have lost a couple of pounds! Veggies Rock!

So my latest discovery from her cookbook had my tastebuds in a tailspin this afternoon and turned a simple salad into a flavour sensation. I followed the recipe in her book and used the dressing on a salad of shredded kale (run the kale leaves through the slicer attachment of your food processor), celery and carrot, but I think it would go on almost any salad. I have converted the measurements from American cups. I urge you to give this dressing a try – you may never go back to bog-standard olive oil and vinegar!

1 tbsp almond butter
Squeeze of lemon juice
35g pitted dates (I used dried dates, but fresh are probably best)
1 small clove garlic
1/4 tsp ground coriander (the recipe uses cardamom powder but I didn’t have any!)
Sea salt and black pepper

Place all the ingredients in a high speed blender until you have a thick, creamy dressing. Massage it into the kale leaves so it gets into all the leafy folds and softens the kale down.

Enjoy as a lunch salad on its own or a side salad to accompany any meal.

Love & Kale



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