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Wilted Kale Salad with a Creamy Chipotle Dressing

This salad is probably one of the healthiest doses of folate that you’ll ever get! Between the avocado and kale alone, you are going to be absorbing heart-healthy fats, magnesium, potassium, protein, iron, and lots of fiber. Eat up!

  • Prep Time: 5m
  • Total Time: 5m


For the Wilted Kale

  • 3/4 c 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, peeled and pitted
  • 1 chipotle pepper, from a can
  • 1/4 c olive oil
  • 2 tbsp. freshly squeezed lemon juice


  1. Remove the thick kale stems, wash the kale leaves, and then cut the leaves into thin strips. Place the sliced kale into a salad bowl, salt the kale, and massage it until it has a wilted-like texture.
  2. Add the tomatoes and hemp seeds to the bowl and toss to combine.
  3. Blend all of the dressing ingredients in a high-speed blender until creamy. Pour over the kale salad and mix to ensure all of the ingredients are coated. Enjoy!


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