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Kale and Mint Salad with 'Peanut' Vinaigrette
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5 from 2 votes

Kale and Mint Salad with 'Peanut' Vinaigrette

Total Time20 minutes
Servings: 4


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


  • 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!


Depending on the type of nut 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.