Kale Salad with Ginger Scallion Dressing

Salads don’t have to be boring! Especially when you receive super fresh, delicious & organic greens and veggies every week. 
This dressing reminds me of Thai Green Curry. I used it here as a dressing for Scarlet Kale but I found myself daydreaming about other ways to use it. It would be a great accompaniment to grilled meats, fish, tacos, nachos, rice, and stir fries. 
Do you all know the old massaged kale trick? Kale has great texture but can be tough.  Once I started massaging my kale, It was the only salad green I wanted to eat.  Massaging helps break down the plant fibers, resulting in a softer texture. I also find massaged kale holds dressings much better. Give your kale a squeeze and you won’t want it any other way. 
* Half a bunch of scallions- greens and whites chopped 
* Garlic – One clove- chopped
* Ginger Root-  Peeled and chopped. I used a 3″ piece, which was a generous amount. You can use less or more to taste. The more you add the more spicy the sauce will be. 
* Half a bunch of Cilantro
* Juice of half a lemon
* A couple tablespoons of mild tasting oil
* Coconut Milk – 1/4 cup  ( Need ideas for the rest of that coconut milk? I love it in a smoothie and in my coffee or tea. You can also replace some of the water with coconut milk when cooking rice ) 
* Kefir, Yogurt, or Sour Cream- 1/4 cup 
* Salt- to taste 
* Avocado –  I found half of an avocado thickens this dressing nicely. I then throw the other half on the salad. You can omit the avocado but your dressing will be on the runny side. 
To Prepare Dressing: 
Process scallions, garlic, ginger, cilantro, salt and lemon juice with a hand blender or food processor until smooth. While the processor is running add coconut milk, yogurt then oil until emulsified. Lastly add avocado to thicken. Taste and adjust salt and lemon if necessary. This dressing benefits from a rest, so the flavors can meddle. It is tasty as is, but can be prepared ahead of time and stored in the fridge. 
To Prepare Kale: 
Remove kale from stems and finely chop. Use hands to squeeze and massage kale until it begins to soften and darken in color. 
I added mango, toasted walnuts, avocado and ginger scallion dressing to my massaged kale. 
To Store: 
Keep in fridge for 5 days. Freeze for longer storage. 
~ Recipe by Anna Shiffler of the Daily Loaf
Follow Anna on Instagram @dailyloafbakery