Kale Salad in Brown Cannabutter Vinaigrette

This kale salad contains lots of superfoods that will get you super high on life, and feeling baked too!

January 13, 2015
Written by HERB
Salad:
1 pound Tuscan kale
½ cup slivered almonds
Vinaigrette:
1/3 cup simple cannabutter
1/3 cup unsalted butter
1/3 cup sherry vinegar or red wine vinegar
Salt
  1. Wash kale in cool water, remove the middle stalks and roughly chop the leaves in small, bite-size pieces.
  2. Toast slivered almonds in a small saucepan. Melt the unsalted butter over high heat until browned and proceed to add the cannabutter until it's all melted. Remove from heat. Add the vinegar and season with a pinch of salt.
  3. Drizzle the kale with 5 tablespoons of dressing, toss with toasted almonds and serve warm.
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January 13, 2015 — Last Updated
Written by HERB
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Made in Los Angeles and Toronto