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Kale And Spinach Salad With Cashew Cream Dressing

Yields5 ServingsTotal Time20 mins

Leafy greens mingle with a creamy, vegan dressing packed with healthy fats.
No cooking required, except for toasting sunflower seeds on a dry pan

recipe image

 3 cups chopped kale, (tough stalks and veins removed)
 5 cups baby spinach leaves
 1 cup celery pieces, (cut small, about the size of a chickpea)
 ½ red onion, finely chopped
 ¾ cup cucumber pieces, (small pieces to match the small size of the kale and celery)
 5 Tbsp sunflower seeds, toasted on a dry pan (no oil) until golden and fragrant
Dressing
 ⅓ cup raw cashews
 3 Tbsp olive oil
 1 Tbsp water
 ½ garlic clove, roughly chopped
 Salt and pepper
1

In a large salad bowl, toss together the kale, spinach, celery, onion, cucumber and sunflower seeds

2

Add the cashews, oil, water, garlic, salt and pepper to a food processor or blender (whatever you’ve got, or is easier for you to use. I use a bullet blender with a small vessel for this dressing)

3

Blend the dressing until extremely smooth. You may have to scrape down the sides a couple of times during the process

4

Pour the dressing over your prepared salad and toss with two large spoons/salad servers until everything is evenly coated

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories212
% Daily Value *
Total Fat 16.8g22%
Total Carbohydrate 11.3g5%
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.