Heartier greens, such as kale, deserve a thicker, heartier dressing. Enter this creamy dressing with avocado and almonds as the "cream". The flavor is boosted with ginger and lemon juice and if you really want something to wake up your taste buds add in some rice vinegar. Try it with this kale salad where it coats and softens the leaves. This dressing not only works well with stronger greens like kale, collards, and Swiss chard, but is also is an excellent sandwich spread in place of mayonnaise.
Creamy Avocado and Ginger-Almond Dressing
Makes about 2 cups
1/2 cup raw almonds
1 ripe avocados, skin and pit removed
juice of a lemon or lime
1/4 cup tahini (sesame seed paste)
1 medium garlic clove, smashed or roughly chopped
1 1/2 inch piece of ginger, peeled and roughly chopped
1/4 tsp chili powder
1/2 to 1 cup water (for a more tangy dressing use half water and half rice vinegar)
Place almonds in a high-powered blender or food processor and blend until almonds resemble a fine powder. Add all other dressing ingredients except water and process until creamy. With motor of food processor or blender running add only as much water as necessary for dressing to have the consistency of mayonnaise. Store in an airtight container in the refrigerator and use within 3 days or freeze.