ASIAN KALE SALAD
2 cups lacinato kale, washed ¼ cup shredded carrots 1/8 cup sliced almonds, toasted 1/8 cup fresh bell peppers, med-small diced 1/8 cup shredded purple cabbage 5 large shrimp, blackened
1 cup chunky peanut butter 2 ounces rice wine vinegar 2 ounces orange blossom honey 1 teaspoon fresh garlic, minced 2 tablespoons fresh ginger, minced 1 ounce soy sauce Place all dressing ingredients in a food processor and blend until smooth. If the dressing is still too thick, add a tablespoon of water.
Toss all salad ingredients in a bowl with 2 ounces of peanut dressing. Mix well and place on your serving plate. Top the salad with the blackened shrimp.