May 26, 2016Chatelaine
1 1/2 tsp
kale, thinly sliced, about 8 cups
canned chickpeas, drained and rinsed
carrot, peeled and grated
gala apples, sliced, about 3 cups
avocado, finely chopped
crumbled goat cheese, (optional)
- 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.
NutritionCalories 411, Protein 12 g, Carbohydrates 47 g, Fat 23 g, Fibre 11 g, Sodium 388 mg. Excellent source of vitamin B6
Mastering the basics: kale caesar