Chili Almond Dressing


A copycat recipe for the Chili Almond Dressing found on the Whole Foods salad bar. It’s made with creamy almond butter so it’s loaded with healthy fats and low in sugar. Oil-free, vegan, low-carb and gluten-free.

Almond dressing in a mason jar with gold spoon.

The salad bar is one of my favorite parts of Whole Foods. No shame there!

I love getting inspiration for new recipes to post here on EBF from different restaurants and grocery stores… and Whole Foods is the perfect spot for this! The Garlic Tahini Dressing from Whole Foods will always have my heart, but I recently discovered the Chili Almond Dressing and it’s quickly becoming a new favorite. Whole Foods carries it in their salad bar, made by Cindy’s Kitchen, but you can’t buy it on it’s own! So obviously I had to recreate it at home.

Chili almond dressing in a mason jar with gold spoon.

I love creating my own dressings at home because I know exactly what’s going in them. They don’t have to be loaded with oil or sugar to taste delicious. This dressing = case in point. I sweetened it slightly with one medjool date and used almond butter as a base to make this a ridiculously delicious but good-for-you dressing!

Chili almond dressing a small mason jar with gold spoon. Almonds in background.

A note on the spice: I used sambal oelek for spice which is essentially sriracha without the sugar, but you can also use 1 small chili pepper. If you aren’t a big spice fan you can actually leave out the sambal oelek or chili pepper for a creamy almond dressing that’s mild but just as tasty.

This dressing is amazing on this Asian chopped salad, but honestly I’ve been loving it on pretty much everything. What will you put this on?! I want alllll the ideas!

Chili Almond Dressing

5 from 2 votes
A copycat recipe for the Chili Almond Dressing found on the Whole Foods salad bar. It’s made with creamy almond butter so it’s loaded with healthy fat and low in sugar. Oil-free, vegan, low-carb and gluten-free.
Spoon dipping into almond dressing in a jar.
Prep Time 10 minutes


  • ½ cup natural almond butter, no sugar added
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon low sodium tamari or soy sauce
  • 1 inch knob fresh ginger, peeled
  • 1-2 cloves garlic
  • 1 pitted medjool date
  • 1 teaspoon sambal oelek or 1 small chili pepper
  • cup water


  • Blend all ingredients together in a high-speed blender. Store leftovers in a sealed container in the fridge. Dressing will thicken as it sits so feel free to add a little liquid if needed.


Serving: 2Tablespoons Calories: 105kcal Carbohydrates: 5g Protein: 4g Fat: 9g Fiber: 2g Sugar: 2g
Course: Salad Dressing
Cuisine: Asian
Keyword: almond dressing, dressing, salad dressing


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Recipe Rating

    1. Janet
      October 14, 2022 AT 5:21 pm

      What can I substitute for the almond butter? My son-in-law can’t eat any nut butters.

    2. Mike
      June 27, 2022 AT 9:27 am

      5 stars
      This recipe is BETTER than what’s sporadically available on the whole foods salad bar. Thank you so much!! I’ve been making large batches and wfpbno is much better and easier thanks to you!

      1. Brittany Mullins
        June 27, 2022 AT 10:28 am

        Thank you, Mike! I appreciate your review!

    3. ama
      February 14, 2021 AT 8:37 am

      5 stars
      This turned out amazing! I was out of cashews, which is usually my base for dressings. Thanks. I putt it on a sweet potato bowl.

      1. Brittany Mullins
        February 14, 2021 AT 7:18 pm

        So glad you enjoyed this dressing, Ama!! 🙂

    4. Katie
      June 12, 2018 AT 4:11 pm

      Do you think sriracha would work for the heat?

      1. Brittany Mullins
        June 13, 2018 AT 9:01 am

        Totally! I’ve used sriracha before and it works great! 🙂

    5. Deb
      June 5, 2018 AT 1:19 pm

      Love the crunch of this salad but can’t do bell peppers. Any substitute suggestions? Maybe chopped Brussels sprouts?

Parchment paper lined with protein balls.


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