I love salad. I'm under the personal belief that if you don't like salad, you just haven't had a good one quite yet. I feel the same way about kale. This kale salad is loosely based on a dish a restaurant down the street makes. More specifically, it's where I took my Mom to suck her into the cult of kale. And it worked.
To break this down, we have a shredded kale and brussels sprout salad, tossed in cashew mayonnaise and topped with chopped dates and hazelnuts with a squeeze of lemon. The cashew dressing is so creamy and a wonderful vegan option....way better than a bottled creamy dressing! The hazelnuts are the perfect crunch and the dates are just the right amount of sweetness. Even better? You can mix this dish ahead of time, put it in the fridge and an hour later, it's even more delicious.
I really can't say enough about kale from a nutrition perspective. It's filling, great for digestion and a great beauty food. Greens are so, so important. Kale love letter over.
Shredded Kale and Brussels Sprouts Salad w/ Cashew Dressing
/// Ingredients ///
- Brussels Sprouts
Dressing (Based on a Vega Recipe)
- ½ cup soaked raw cashews
- 2 dates, pitted
- 1 tsp apple cider vinegar
- 2 Tbsp lemon juice
- 1/3 cup water
- Sea Salt
/// Directions /// Shred kale and brussels sprouts. To make dressing soak cashews and dates for two hours. Drain and add additional dressing recipes to a blender. Puree until smooth. Toss kale and sprouts with dressing. Add chopped hazelnuts and chopped dates over the greens. Squeeze lemon over the top.
Are you a member of the cult of kale?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.