This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.

Ingredients

• 1 tablespoon fresh ginger, minced, half of that amount if using the microplane
• 1 lemon, small, zest & juice
• ¼ cup plain yogurt
• 1 tablespoon tahini
• 1 pinch salt
• 1 pinch black pepper
• ¼ cup olive oil, extra virgin
• 1 bunch kale, about 6-8 cups, shredded
• ¼ cup sliced almonds, lightly toasted, optional

Featured Meals

This recipe has been featured in the following meals:

• Cauliflower Cheesehead & Creamy Ginger Kale Salad
• Orange Roasted Chicken with Chipotle Delicata & Ginger Kale Salad
• Stuffed Peaches with Nutty Quinoa, Creamy Kale Salad and Grilled Zucchini
• Apple Squash Soup with Creamy Ginger Kale Salad
• Ginger Kale Salad with Butternut Goat Spread, Chicken Pate and Pecan Crackers
• Lemon-Ginger Chicken & Cauliflower with Creamy Ginger Kale Salad
• Cauliflower Roast with a Mushroom Crumble & Kale Salad
• Fennel & Turnip Spread with Almond Crackers and Creamy Ginger Kale Salad
• Fig & Sweet Potato Quinoa with Creamy Ginger Kale Salad
• Triple Ginger Sweet Potatoes, Creamy Ginger Kale Salad & Horseradish Smashed Potatoes
• Butternut Spread, Fennel Crackers and Creamy Ginger Kale Salad
• Creamy Ginger Kale with Harvest Lentil Salad