Kale Salad With Cashew-Parsley Dressing

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September 01

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.

The dressing is really tasty and creamy, thanks to the cashew butter I used. You can grind up your own cashews, or use another nut/seed butter if you can't find cashew.

I am very lucky to have a company called Nuts To You here in Canada. They don't have a website, and they don't sell outside of Canada as far as I know.

But they make the best nut and seed butters from all varieties (sunflower, pumpkin, cashew, macadamia, almond, peanut, tahini.), they offer organic options for all of them and they dry roast their nuts/seeds.

Their nut/seed butters taste so much better than any others I've tried because they do such a good job of making sure the quality is maintained through the whole process.

Does anyone know of any other companies that make really good nut/seed butters?

But back to the salad! I wanted to make a meal-sized salad, so I got the fresh veggies together and then tossed in some leftover cooked millet and topped it off with some hummus.

One of the key things to keep in mind for healthy eating is that if you have things prepared in advance, it makes it so much easier to toss together a salad like this really quickly.

Kale Salad With Cashew-Parsley Dressing

Prep time: 15 minutes
Makes 3-4 meal-sized salads

Kale Salad Ingredients

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

Cashew-Parsley Dressing Ingredients

• 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 garlic
• 1/4 cup (approx) water
• 1/4 tsp cumin
• 1/8 tsp coriander
• 1/8 tsp paprika
• Sea salt or Herbamare, to taste

Cashew-Parsley Dressing Directions

Hummus Ingredients

Recipe adapted from Spinach Hummus in Extraveganza, by Laura Matthias

• 1 14oz can chickpeas
• 1/4 cup freshly squeezed lemon juice
• 1 tsp or so lemon zest
• 2 Tbsp tahini
• 1 cup parsley
• 1 cup fresh spinach
• 1 large clove garlic
• 1/4 tsp ground cumin
• pinch salt

Hummus Directions

Kale Salad Directions

I hope you like this kale salad, and check out some more of my healthy vegan recipes.