Crunchy Kale Thai Salad w/ Almond Citrus Satay Dressing

I knew that I would have a bunch of pork tenderloin leftover from dinner the other night, Balsamic Pork Tenderloin.  And of course I didn't want to to get to waste!  But, when I concoct dinner salads, I like them to be REALLY hearty, this one IS!  So hearty, in fact, that it would be filling without the meat, and divine with a little tuna...mmmm... this was so delish that I think this is going to be my new greens blend for my everyday salads!!!

***Please forgive me for the pictures...oops...I am so sorry especially because the colors in this meal are so brilliant!!

What you need...
Balsamic Pork Tenderloin
small bunch of kale, washed, stems removed
1 lemon
1 tablespoon olive oil
salt
1 lb. brussels sprouts, washed, stems removed
1/5 head of red cabbage
1/5 head of green cabbage
handful of baby carrots, sliced
1 cucumber, seeds removed, sliced
1 red bell pepper, chopped roughly
mushrooms, sliced
1 orange, peeled and cut into segments
1/4 cup sliced almonds
Dressing
1/4 cup almond butter
2 cloves garlic
2 tablespoons tamari
1 tablespoon rice vinegar
the zest and juice of 1 orange
2 tablespoons olive oil
2" pieces of ginger root, peeled and roughly chopped
dash of red pepper flakes
small handful cilantro

A couple hours ahead, wash the kale and chop into bite sized pieces.  I just chop off them stems where the leaves really begin, and chop from there up.  Toss that all into a bowl with a cover, squeeze the lemon over the kale, add olive oil and a couple turns of salt, then toss with your hands, coating the  kale.  Cover. This will help to season the kale and break it down just a little so it's not so bitter or tough.  Refrigerate until needed.

Run the red/purple cabbage, green cabbage and brussels sprouts through a food processor, just pulsing a few times until they are shredded.  Add to the bowl with the kale.  Add carrots and toss.

For the dressing, add all dressing ingredients but the cilantro and blend until well mixed and gently emulsified.  Add cilantro and blend once more.

Add greens to a plate, top with mushrooms, red peppers, orange segments, sliced almonds, dressing and pork (or tuna).  Serve.

What you need...

Chop kale into bite sized pieces and dress with the juice of 1 lemon, 1 tablespoon olive oil and a bit if salt.  Massage and allow to chill for a couple hours ahead.

Shred the cabbages...

Shred the brussels sprouts...

Add them to the kale along with the carrots.

Mix...

Top with mushrooms, peppers, orange segments, dressing and pork.

Blend all ingredients for dressing - it's spunky!