Kale Salad with Cashew-Parsley Dressing

Prep Time: 15

Total Time: 15

Servings: servings

Course: Lunch-To-Go, Main Dish, Side Dish

Author: Heather Nicholds

This kale salad could just make you fall in love with kale. Plus, it has three healthy vegan recipes in one: a salad, a dressing and a hummus...

Ingredients

Dressing

2 Tbsp cashew butter, (you could grind your own cashews or use any other nut/seed butter like sunflower or tahini, if you can't find cashew butter)
2 Tbsp apple cider vinegar
1/4 cup fresh parsley
1 clove fresh garlic
1/4 cup water
1/4 tsp cumin
1/8 tsp coriander
1/8 tsp sea salt, to taste

Salad

2 cup kale, chopped and massaged
1 cup lettuce, torn
1 cup cucumber, chopped
1 cup cherry tomatoes, sliced in half
1 cup bell pepper, chopped
1 Tbsp green onion, chopped
1/2 cup green beans, raw or lightly steamed
2 cup millet, cooked and chilled leftovers (or any other whole grain like quinoa or brown rice)

Instructions

Put all of the dressing ingredients in a blender and puree until smooth.
Make the kale more eater-friendly by removing the tough stem, tearing or cutting the leaf into bite-size pieces and massaging it with a little sprinkle of salt until it's soft, moist and a darker shade of green.
Toss the kale with the chopped veggies, cooked millet, and the dressing.
Put the salad onto plates, and top them off with a spoonful of hummus as a protein boost if you like.

Notes

If you don't have any leftover cooked millet, you'll need to take an extra 20 minutes to cook some up. Just put 1/2 cup dry millet in a pot with 1 cup of water and a pinch of salt. Bring to a boil, then turn down to simmer for 20 minutes, or until the millet is soft and fluffy. You can chop the veggies while this cooks. The salad is best if you chill it, but can also be really nice served hot, though omit the lettuce as it'll wilt with the heat.

Nutrition