Kale salad with creamy cashew dressing

Prep 30 min
Total 35 hours
Plus overnight soaking
Serves 4

During the dog days of summer, when it’s too hot to move, let alone turn on the oven, these genius recipes will save supper.

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Ingredients

2/3 cup
raw cashews
3/4 cup
1/4 cup
1 1/2 tsp
Dijon mustard
3/4 tsp
honey, (optional)
1 bunch
kale, thinly sliced, about 8 cups
1/4 cup
canned chickpeas, drained and rinsed
1
carrot, peeled and grated
2
gala apples, sliced, about 3 cups
1
avocado, finely chopped
1/2 cup
crumbled goat cheese, (optional)
1/3 cup
dried cherries
1/4 cup

Instructions

  • SOAK cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon, honey and salt. Season with fresh pepper. Whirl until very smooth. It should measure about 1 1/3 cups.
  • COVER kale with hot water in a large bowl for at least 1 min. Drain and squeeze kale dry. Return to bowl. Add chickpeas, carrot, apples, avocado, goat cheese, dried cherries and pepitas. Drizzle with cashew dressing. Toss to coat.

Nutrition

Calories 411
Protein 12 g
Carbohydrates 47 g
Fat 23 g
Fibre 11 g
Sodium 388 mg
Excellent source of vitamin B6
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Mastering the basics: kale caesar

Issue: July 2016

Written by:

Photo credit: Photo, Sian Richards.

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