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.



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
carrot, peeled and grated
gala apples, sliced, about 3 cups
avocado, finely chopped
1/2 cup
crumbled goat cheese, (optional)
1/3 cup
dried cherries
1/4 cup


  • 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.


Calories 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

Issue: July 2016

Written by:

Photo credit: Photo, Sian Richards.

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