Wilted Kale Salad with a Creamy Chipotle Dressing


For the wilted kale
4 heads kale (this will seem like a lot but will wilt down when the salt is added) 2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds
For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice


"Inspired by the classic kale & avocado salad, this dish was a hit in NY when I made it, almost on a daily basis, for everyone at The Plant.

Chipotle peppers are jalapeno 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 as a substitute to using jalapenos that will give a similarly distinctive taste.

This is a real hearty meal with a kick that's perfect for those cold winter days!"  -The Raw Chef

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

  • Remove the 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.
  • Add the tomatoes and hemp seeds to the bowl and mix in by hand.
  • Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.