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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 my own Kale and Mint Salad with ‘Peanut’ Vinaigrette 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 this Kale and Mint Salad with ‘Peanut’ Vinaigrette, you’ll understand that it’s pretty easy to sip on as a cocktail it’s so dang good!
Check out my Satisfying Salads Round-Up for more salad inspiration.
Want to save even more time on this recipe? Skip this dressing and use my SideDish Creamy Sesame Dressing instead!
Kale and Mint Salad with 'Peanut' Vinaigrette
Ingredients
For the Salad:
- 1 bunch green kale
- 1/4 cup freshly chopped mint
- 1/2 cup chopped cashews
- 1 rotisserie chicken skin removed and meat pulled apart into bite-sized pieces
- 1 tbsp. toasted sesame seeds
For the Almond-Vinaigrette:
- 1 clove garlic
- 1 tsp. freshly grated ginger
- 1 tsp. toasted sesame oil
- 2 tbsp. *creamy* almond or cashew butter
- 2 tbsp. rice vinegar
- 1 tbsp. lime juice
- 1 tsp. chili oil optional, or sub 1/4 tsp. crushed red pepper flakes
- 2 tbsp. coconut aminos
- salt and pepper to taste
Instructions
- In a food processor or blender, combine all of the Almond-Vinaigrette ingredients and blend to combine. Set aside.
- Remove kale leaves from the stem, then, finely slice the kale into thin strips.
- 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.
- Serve and enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
This was first served to me by a friend… casual mid-week, last minute invite. She has your cookbook. I have since made this many times over, not only for my own dinner (eating it now), but I served it at dinner parties and BBQs all summer long. Everytime I make it, someone asks for the recipe.
Thank you!
Should the cashews be raw or the roasted ones?
Either work, I do prefer roasted!
Can you substitute liquid aminos for the coconut aminos? It’s just what I have on hand 🙂
I am not a huge fan of subbing in liquid aminos for coconut aminos– as I find they have a very different flavor.
This recipe is SO good. My favorite activity is eating lunch out and this salad had me eating at home 2 days in a row!
SO GOOD. Love this dressing.
Thank you, Kelly!!! It’s my current obsession.
Yum!! I cannot wait to make this!!! ?
Enjoy!
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!
It’s just the best!!!!
Do you think this would work well as a pasta sauce?
If you did it over soba noodles, YES! for sure!
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!
It’s SO yummy you’re going to just love it!!! 🙂
Since the original dressing is a peanut vinaigrette, what about subbing the almond butter for sunflower butter? I don’t love almond butter.
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.