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.
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