Creamy Kale Salad
Are you a kale lover? I for one was not before I went plant-based. But now, I actually crave it!
When prepared correctly, kale can be tender, delicious, and savory. When prepared incorrectly, it can be bitter, tough, and fibrous.
This is my go to salad. I have been eating it for over a year, the same way, without getting sick of it. I love the creaminess paired with the slight bitterness of the kale married with the tang of the dressing and Greek pepperoncini. The chickpeas keep me full, satisfied, and coming back for more.
I like to think of kale as a super fancy vegetable. If you want kale to taste great, imagine it really liking spa days.
It loves to be massaged and loves the sauna.
If I am eating raw kale, I always massage the kale, usually with the dressing I am adding to it. If I want it cooked, I usually either steam or sauté it. In this recipe the kale will be getting a massage with this oil-free, cashew based dressing!
Play around with the ingredients in your salad! Want a little crunch? Add some sunflower or pepita seeds. Want to add some red bell peppers in there? Go for it! This recipe is extremely flexible depending on your mood and what you like.
Have fun creating and nourishing at the same time!
Creamy Kale Salad
Dressing Ingredients
*Makes 6 Servings
3/4 cup raw Cashews
3/4 cup Water
2 tablespoons Lemon Juice
1 tablespoon Red Wine Vinegar
1 teaspoon Garlic Powder
1 1/2 tablespoons Onion Powder
2 teaspoons Italian Spice Mix
1/2 teaspoon Salt, or to taste
Salad Ingredients
*Makes 2 Servings
10 oz Kale (about 4 1/2 cups)
1 Cucumber, sliced
1/4 cup Red Onion
2 cups Chickpeas
Sliced Greek Pepperoncini or Sauerkraut to taste
Directions
Place all dressing ingredients in a high powered blender and blend on high until completely smooth. If you don’t have a high powered blender, let the cashews sit in the water for 30 minutes to soften.
Add kale to a large bowl. Add dressing on top and massage with hands to make the kale more tender. The kale should turn bright green.
Add all remaining salad ingredients to a bowl and toss.
*Salad keeps in the fridge for 2-3 days. Dressing stays fresh for 5-6.
