Creamy Cashew Kale Salad

The creamy cashew dressing is the hero of this salad. I always make extra to have later in the week. I love this dressing because it’s healthy, free of seed oils, and I usually have all the ingredients on hand.

The beans and nuts make this salad super-high in protein. So you can enjoy it as a side to whatever you’re having or add a protein topping and enjoy it as your meal. Trust me when I say, you will add this to your regular rotation- it’s THAT good and easy.

What You’ll Need:

• Kale- well chopped. I always add my kale to this food processor to chop the pieces really well. The amount will depend on how many people you’re serving. I use about 2/3 of a 10 ounce bag for two people.

• Can of Canellini Beans, drained and rinsed.

• Almond slivers

• Pepitas or Pumpkin Seeds

• 1 Avocado, put removed and diced.

• 1-2 tbsps extra virgin olive oil

For the Creamy Cashew Dressing:
1/3 cup raw cashews
3 tbsp white wine vinegar
3 tbsp lemon juice
2 tbsp avocado or extra virgin olive oil
2 tbsp hemp seeds
2 tbsp coconut aminos or low-sodium soy sauce
1 tbsp dijon mustard
Water to thin

How To Make It:

• Chop your kale and add to a mixing bowl.

• Drizzle extra virgin olive oil and massage it into the kale.

• Drizzle your dressing and mix well. Start with half your dressing and taste as you go. You want the kale coated, but not drenched.

• Warm your drained and rinsed beans, and toss into the kale.

• Add almond slivers, pumpkin or pepita seeds, chopped avocado, and salt and pepper to taste.

• Enjoy!