1 1/2 tsp
kale, thinly sliced, about 8 cups
chickpeas, drained and rinsed
grated butternut squash, or carrot
gala apples, finely chopped, about 3 cups
avocado, finely chopped
- SOAK cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon mustard, 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, butternut squash or carrot, apples, avocado, dried cherries, sliced almonds and pepitas. Drizzle with cashew dressing. Toss to coat.
Protein 11 g
Carbohydrates 47 g
Fat 15 g
Fibre 8 g
Sodium 395 mg