Kale and Mint Salad with “Peanut” Vinaigrette

SERVES 4

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 30 minutes

This is the salad of all salads—it turns kale haters into kale lovers, and the dressing is so good you might as well pour it in a cocktail glass and drink it. It’s satisfying, easy to make, and absolutely delicious! To make this vegetarian, simply omit the shredded chicken.

• for the “peanut” vinaigrette
• 2 tablespoons rice vinegar
• 2 tablespoons unsweetened, creamy cashew butter (or any creamy nut butter of your choice)
• 2 tablespoons coconut aminos
• 1 tablespoon fresh lime juice (½ lime)
• 1 garlic clove
• 1 (½-inch) piece fresh ginger, finely grated
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili oil or ¼ teaspoon crushed red pepper flakes (optional)
• Kosher salt and freshly ground black pepper
• for the salad
• 1 bunch green kale
• 2 cups shredded chicken (rotisserie or homemade)
• ½ cup cashews, loosely chopped
• ¼ cup fresh mint leaves, chopped
• 1 tablespoon toasted sesame seeds

make the “PEANUT” vinaigrette In a food processor or blender, combine the rice vinegar, cashew butter, coconut aminos, lime juice, garlic, ginger, toasted sesame oil, chili oil, salt, and pepper. Blend until smooth. Set aside.

make the salad Rinse the kale and pat it dry. Fold each kale leaf in half, then cut away and discard the ribs. Next, working in batches of several leaves, roll up the leaves like a cigar and slice them into thin ribbons. Place the kale in a large bowl and toss with the shredded chicken, cashews, mint, and sesame seeds. Drizzle with the vinaigrette and toss consistently until the kale is very well coated and starting to wilt, 3 to 5 minutes.