Creamy Kale & Edamame Asian Salad

  

Creamy Kale & Edamame Asian Salad
Ingredients
For the peanut dressing:
1/4 cup peanut butter or almond, or cashew butter + 1/4 water

2 tablespoons tamari or soy sauce*
2 tablespoons rice vinegar
2 tablespoons lime juice (about 1 lime)
1 tablespoon maple syrup
1teaspoons toasted sesame oil (optional)
1 teaspoon sriracha or to taste
2 garlic cloves minced
1 tablespoon grated ginger
For the salad:
4 cups chopped kale lacinato or curly, sliced or torn into small bites
1 cup shelled edamame thawed
1/2 cup slivered almonds or sliced
1 large avocado chopped (optional)
1/4 cup seaweed- Nori or wakame chop up and add to salad to serve

2 tablespoons  hemp hearts
Instructions
Make the dressing: Mix the peanut butter, tamari, rice vinegar, lime juice, maple syrup, sriracha, garlic, ginger, and ¼ cup water in a medium bowl until smooth.
Massage the kale: Place the kale in a large bowl. Add one third of the dressing and massage the leaves until just tender.
Combine the ingredients: Add the edamame, almonds, avocado, and sunflower seeds. Add the desired amount of dressing and mix gently until fully incorporated.