1 large bunch of curly green kale

1 medium carrot

1 medium yellow or red bell pepper

1/4 cup apple cider vinegar

1 Tablespoon honey or agave nectar

1/2 cup sunflower oil

1/4 cup freshly ground peanut or almond butter (no added sweeteners)

1/2 teaspoon sea salt

 

Rinse kale, carrot, and pepper. Remove kale leaves from ribs and chop roughly. Grate carrot. Cut pepper into thin slices. Combine all three in a large bowl. In a small bowl, whisk together the remaining ingredients until emulsified. You can also pulse gently in a food processor or blender. Should be drizzling consistency, not thick. Pour dressing over the vegetables and massage into the kale with clean hands until everything is coated. Let it sit for no more than 5 minutes, then serve immediately. Makes 4-6 servings. //

 

Feature photo: S. Michal Bennett