Chopped Kale Salad with Almond-Chili Dressing

Chopped Kale Salad with Almond-Chili Dressing

Towards the end of the week, I usually have a bunch of kale or spinach that is needing to be used up. When this happens, I throw it into a soup/stew or I chop it and dress it up in a simple salad. Both methods easily disguise any wilting produce and add tons of flavor.

For this salad, you can use whatever produce you have on hand. I had some carrots and some frozen edamame beans I peeled and topped as garnish. You could also add avocados and nuts or chop up some zucchini or cucumber as well. Whatever you have in your fridge/freezer is fair game. I chose to peel my carrots into ribbons (use a Y-shaped vegetable peeler) which I think adds some elevated detail into a simple dish. For the dressing, you can use almond butter or peanut butter which will be the base for a asian-inspired sauce that includes tamari, rice wine vinegar and sesame oil.

mindful cooking tips

  • declutter your kitchen space before starting to cook + make it relaxing. light a candle and start up a calming playlist in the background
  • rinse and prep your ingredients and have things mis en place (this just means having all of your ingredients in place before you start)
  • handle your ingredients with care–everything we do has energy. what kind of energy are you holding as you are cooking?

Chopped Kale Salad with Almond-Chili Dressing

A chopped kale salad with an asian-inspired dressing.
Prep Time15 mins
Course: Appetizer, dinner, lunch, Salad
Cuisine: American, Asian
Keyword: salads
Servings: 2 people


For the dressing

  • 1 tbsp creamy almond or peanut butter
  • 1 tsp red pepper flakes
  • 2 tbsp honey
  • 2 tbsp tamari or soy sauce
  • 1 tbsp rice wine vinegar
  • 1/2 tsp sesame oil
  • 1 tsp fresh lime juice
  • 2 tbsp water

For the salad

  • 1 bunches organic kale ribbed and thinly chopped
  • 2 large carrots use Y-shaped peeler to create ribbons
  • 1/2 cup frozen edamame thawed
  • 2 scallions chopped
  • 3-4 mini peppers sliced


  • Combine all dressing ingredients into small bowl and mix well. Adjust seasoning as needed and set aside.
  • Rinse and prep all vegetables. Chop kale (or spinach) into small pieces and let drain in a colander. Peel carrots and use vegetable peeler to create long ribbons. In a large bowl, mix kale, carrots, edamame, chopped scallions and chopped peppers together.
  • Add the dressing into the bowl and combine well. Serve immediately.
Before you dig in, take a deep breath or two so that you invite more presence while you’re eating.

Did you try and enjoy this recipe? If so, make sure you tag me on Facebook or Instagram so that I can see your creations!

In sangha,


1 thought on “Chopped Kale Salad with Almond-Chili Dressing”

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