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Kale salad with creamy cashew dressing Recipe

Kale salad with creamy cashew dressing
Source: Chatelaine

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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
PREP TIME
30m
COOK TIME
30m
TOTAL TIME
1h
YIELD
4 servings

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.

Dinner

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A recipe from Chatelaine

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