Kale Salad with Almond Butter Dressing

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.


For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For dressing

  • ½ cup almond butter made with the NutraMilk
  • 1 ½-inch piece ginger, peeled, coarsely chopped
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons olive oil
  • 1 ½ tablespoon apple cider vinegar (or white wine vinegar)
  • 1 tablespoon honey or maple syrup

For kale salad

  • 4 to 5 medium radishes
  • 8 ounces kale (any type or a combination)                      
  • **I used just these 2 ingredients as it was what I had on hand but you can add dried cranberries, apples or strawberries, goat cheese, etc.


  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter. 
  • Take out almond butter from the NutraMilk except for approximately ½ cup.
  • Add rest of the ingredients to the NutraMilk and press mix for one minute until all ingredients are combined and smooth. Add water if you prefer a more liquid consistency.
  • Prep the kale: after washing kale, remove the stem/ribs from every kale leaf. Chop kale into bite size pieces. Massage kale for about 30 seconds with your fingers to tenderize.
  • Add any other ingredients and dressing. Toss salad and serve.