I spent a whirlwind week in India recently: Bangalore, Mumbai, and Delhi in just a few days. I was there to train a new crop of Strala instructors, but of course I was also on a search for the meaning of life and the best way I could serve in it, as one does in India.

I hope to go to India at least once a year to visit friends I’ve made and enjoy the sweetness of the heart of the culture. Showing yourself and your heart through gifts of food is a special kind of nourishment I want in my life wherever in the world I go.

This Indian curry salad is infused with my favorite shortcuts and ingredients from back home, like Dijon mustard and almond butter. I think it’s fair to say that I have a bit of an almond butter obsession. If almond butter is in the dish, I’m up for it. I have more than five different kinds of almond butter in my cabinet at all times. I love to experiment with making my own, and I often find myself staring at the nut-butter section of the market in wonder. I spread it on toast and fruit, bake it in cookies, use it in frosting for cakes, in sauces for main dishes, and even over pasta. I know, I get weird with almond butter, but I haven’t disappointed a hungry belly yet. So don’t judge this combo until you try it!

Serves 4

3 tablespoons almond butter

1 teaspoon red pepper flakes

¼ cup almond or coconut milk

4 shakes hot sauce

½ red bell pepper, chopped

1 inch fresh ginger, sliced

½ tablespoon Dijon mustard

1 cup kale, chopped

1/8 cup cranberries

2 carrots, shredded

2 stalks celery, chopped

½ cup green beans, chopped

Blend almond butter, red pepper flakes, coconut milk, hot sauce, red bell pepper, sliced ginger, and Dijon mustard in a high-powered blender until smooth to create the dressing.

Mix the kale, cranberries, carrots, celery, and green beans in a large bowl.

Add the almond dressing to the salad, and stir until everything is evenly distributed

This is a recipe from Tara Stiles' Make Your Own Rules Cookbook, purchase below: