Kale is the new baguette. Remember when it was all the rage to have a fresh baguette in your shopping bag? Now, it’s kale. Anyway…
I made lunch for my friend Sophie and we couldn’t get enough of this salad. Truthfully, it is ALL about the dressing!
Creamy Roasted Garlic Dressing
1 bulb of roasted garlic
1 cup raw cashews
1/2 cup water
1 tablespoon nooch
The juice of half a lemon
Pinch of salt
Roast the garlic ahead of time. Let cool.
Squeeze the garlic out of the paper and drop it into the Vitamix. Add the rest of the ingredients. Let it rip until perfectly smooth.
1 bunch kale
12 mini heirloom tomatoes
1/2 cup toasted sunflower seeds
Toast the sunflower seeds in a 350 oven for 7 to 10 minutes. Watch them so they don’t burn!
Slice the tomatoes in half.
Bring a pot of water to a boil. Take the kale off the stems and chop. Drop into the pot and watch it turn bright green. Use a pair of tongs to press the kale down from the top. Take it out and let it drain in a sieve for a minute.
Place the kale into a bowl and toss with the dressing and sunflower seeds. Gently toss in the tomatoes. Serve and enjoy!