Kale Salad With Creamy Cashew Dressing
63
- Prep Time30 min
- Total Time35 min
- Makes4 servings
(Photo: Sian Richards)
This one requires a bit of prep—the cashews need to soak overnight—but it’s well worth it. With the addition of chickpeas, this salad makes a worthy main meal or a very satisfying side.
Ingredients
2/3 cup raw cashews
3/4 cup water
1/4 cup lemon juice
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 pepitas
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 (per serving)
Calories 411, Protein 12g, Carbohydrates 47g, Fat 23g, Fibre 11g, Sodium 388mg.
Excellent source of vitamin B6.
Get more hearty dinner salad recipes.
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