09.18.17

Kale and Mint Salad with ‘Peanut’ Vinaigrette

Okay, Folks. Who here is a huge fan of the Hillstone Restaurants Kale Salad with Peanut Dressing? Um, I am seriously obsessed. It’s the best salad of all time. 

Naturally, I had to recreate this in my own kitchen and make it even healthier than the original version. I use almond butter instead of peanut butter and coconut aminos instead of soy sauce and, of course, no added sugar. I also just went to Whole Foods and bought one of their clean, “naked” rotisserie chicken to make this salad easy as ever to throw together. 

This ‘peanut’ (or almond) vinaigrette is a game changer. Once you make it, you’ll understand that its pretty easy to sip on as a cocktail it’s so dang good! 

Kale + Mint Salad with Almond-Vinaigrette
Serves 4
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Ingredients
  1. 1 bunch green kale
  2. 1/4 cup freshly chopped mint
  3. 1/2 cup chopped cashews
  4. 1 rotisserie chicken, skin removed and meat pulled apart into bite sized pieces
  5. 1 tbsp. toasted sesame seeds
For the Almond-Vinaigrette
  1. 1 clove garlic
  2. 1 tsp. freshly grated ginger
  3. 1 tsp. toasted sesame oil
  4. 2 tbsp. almond butter (I prefer Crazy Richards Almond Butter)
  5. 3 tbsp. rice vinegar
  6. 1 tbsp. lime juice
  7. 1 tsp. chili oil (optional, or sub 1/4 tsp. crushed red pepper flakes)
  8. 2 tbsp. coconut aminos
  9. salt and pepper, to taste
Instructions
  1. In a food processor or blender, combine all of the Almond-Vinaigrette ingredients and blend to combine. Set aside.
  2. Remove kale leaves from the stem, then, finely slice the kale into thin strips.
  3. Place sliced kale in a bowl with the rotisserie chicken meat, mint, cashews, and toasted sesame seeds. Pour 'peanut' vinaigrette over the salad and toss to coat.
  4. Serve and enjoy!
Notes
  1. Depending on the type of Almond Butter you use, your dressing may turn out too thick. Add 1 tbsp. of warm water at a time until it reaches the consistency you want. I like to use Crazy Richards Almond Butter (I buy via Amazon) as it is more drizzly.
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  • Amber
    September 18, 2017 at 6:40 pm

    Since the original dressing is a peanut vinaigrette, what about subbing the almond butter for sunflower butter? I don’t love almond butter.

    • Alex
      September 18, 2017 at 9:03 pm

      Yes, Sunflower butter will work, also! If you aren’t an almond butter fan, I might suggest trying Crazy Richards almond butter for cooking if you haven’t yet. It’s my favorite. But either way, sunflower butter is a great sub.

  • Katie | FashionFrugality.com
    September 18, 2017 at 9:29 pm

    This dressing sounds AMAZING! Cannot wait to make this this week! I had a peanut dressing years ago at a restaurant and adored it but have never been able to find anything like it. This sounds spot on and can only be that much more delicious with the almond butter. Thank you!

    • Alex
      September 19, 2017 at 12:09 pm

      It’s SO yummy you’re going to just love it!!! 🙂

  • Lauren
    September 19, 2017 at 11:47 pm

    Do you think this would work well as a pasta sauce?

    • Alex
      September 20, 2017 at 7:57 pm

      If you did it over soba noodles, YES! for sure!

  • Katie M
    September 20, 2017 at 4:04 pm

    I order this salad at Charleston’s every time! I always think I’m going to try something different, nope, it’s that good!!! Looking forward to making this whole 30 version! Thanks!

    • Alex
      September 20, 2017 at 7:57 pm

      It’s just the best!!!!

  • Angelica
    September 21, 2017 at 6:54 am

    Yum!! I cannot wait to make this!!! ?

    • Alex
      September 21, 2017 at 8:59 pm

      Enjoy!

  • Kelly U
    October 10, 2017 at 5:41 pm

    SO GOOD. Love this dressing.

    • Alex
      October 10, 2017 at 9:35 pm

      Thank you, Kelly!!! It’s my current obsession.