Call it a salad. Call it a dip. Call it a filling. Call it a topping…. Call it what you will, but I call it AWESOME.
Good news for those with special diets! This is grain free, gluten free, soy free, dairy free, sugar free, egg free, nut free… But did I mention that it tastes AWESOME?!? (After dinner, I was literally using my finger to scoop the scraps from the sides of the food processor. It’s THAT good.)
You can make this into so many things. I started by scooping it into the center of two romaine lettuce leaves for a lettuce wrap. By the time I went for seconds, I was delivering straight to my mouth with a fork. The kids used spoons, and needed no coaxing whatsoever to finish their portions.
Without further ado…
Salmon Salad in Creamy Kale Avocado Pesto
1 bunch kale
2-4 tablespoons rice wine vinegar
1/2 tsp garlic powder
salt to taste
2 6-oz cans wild alaskan salmon
20 sun dried tomatoes, chopped (I used Bella Sun Luci Sun Dried Tomatoes in 100% Pure Olive Oil and Herbs)
delivery vehicle of choice (lettuce, dipping veggies such as carrot/celery sticks, fork… whatever works for you!)
Rinse Kale, remove center stems, and place in a large food processor. Add avocados and 2 tablespoons vinegar. Process until kale is thoroughly chopped and mixture is fairly smooth. (Add more vinegar if more liquid is needed to make the combination work) Add garlic powder and salt and process a few more seconds.
Scoop into a large mixing bowl. Fold in salmon and sun dried tomatoes. ENJOY!!!