Spicy Asian Paleo Salad

Ingredients

• Dressing

• 1 tablespoon tamarind paste
• 1/2 cup boiling water
• 1/4 cup almond butter
• juice and zest of 1 lime
• 1 tablespoon fresh ginger, finely grated
• 1/2 teaspoon dried chili pepper
• 1/2 teaspoon sea salt

• Salad

• 3 cups kale, shredded into small chunks
• 1 cup garbanzo beans, drained
• 3 cups green and red cabbage, thinly sliced
• 1/2 cup scallions, finely chopped
• 1 cup green zuchinni, finely sliced
• 1 red bell pepper, seeded, julienned
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup toasted almonds, slivered

Instructions

1. Whisk together boiling water with tamarind paste in small bowl. Cover and set aside.
2. Whisk together almond butter, lime juice, ginger, chili pepper and salt in another small bowl.
3. In separate, extra large bowl, blend together kale, garbanzo beans, cabbage, scallions, zucchini, bell pepper and cilantro.
4. Whisk tamarind liquid with dressing ingredients, drizzle over salad vegetables, and toss to blend.
5. Transfer salad to serving platter, sprinkle with slivered almonds. Chill until use.