Green Leafy Kale Salad with Brown Cannabutter Vinaigrette

Kale Salad with almonds

Serves: 6 to 8



  • 1 pound Tuscan kale
  • 1/2 cup slivered almonds
  • ½ cup dried cranberries


  • 1/3 cup unsalted butter
  • 1/3 cup cannabutter
  • 1/3 cup sherry vinegar or red wine vinegar
  • Salt (1-2 pinches)


  1. Wash kale and remove middle stalk and roughly chop into bite-size pieces.
  2. Toast almonds in a dry sauté pan over medium heat, shaking the pan occasionally until you smell the almonds, about 5 minutes. Remove from heat.
  3. To make the vinaigrette, in a small saucepan, melt the unsalted butter over high heat until browned, then add the cannabutter, just until melted. Remove from heat. Add the sherry vinegar and season with a pinch or two of salt.
  4. Dress the kale with 4 to 6 tablespoons of dressing, toss with the cranberries and almonds, serve warm.

Recipe courtesy of: The Official High Times Cannabis Cookbook by Elise McDonough & the editors of High Times Magazine