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Wilted Kale Salad with a Creamy Chipotle Dressing

  • Prep Time: 5m
  • Cook Time: 5m


  • For the wilted kale
  • 11 oz (300 g) kale
  • 1/2 tsp. fine Himalayan salt
  • 1 c baby tomatoes, sliced
  • 1/2 c hulled hemp seeds (hemp hearts)
  • For the dressing
  • 2 avocados
  • 1 chipotle pepper* soaked for 2+ hours
  • 1/4 c olive oil
  • 2 tbsp. lemon juice
  • Chipotle soak water as needed to blend


  1. Chipotle peppers are jalapenos that have been smoked, and so are not raw. However, I love to use them as they have such a great taste and you don’t need to use many! I have provided an alternative combination of ingredients in the recipe (look at notes) as a substitute to using jalapenos that will give a similarly distinctive taste.
  2. 1. Remove the kale stems, and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.
  3. 2. Add the tomatoes and hemp seeds to the bowl and mix in by hand.
  4. 3. Blend all dressing ingredients in a high-speed blender until creamy, and then mix into kale by hand.


*If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari (or nama shoyu).