0/5
(0 Votes)
Ingredients
- 2/3 cup raw cashews
- 3/4 cup water
- 1/4 cup lemon juice
- 1 1/2 tsp Dijon mustard
- 3/4 tsp honey
- 1/2 tsp salt
- fresh pepper
- 1 bunch kale, thinly sliced (about 8 cups)
- 1/4 cup chickpeas, drained and rinsed
- 1 cup grated carrot (buy the julienned ones)
- 2 gala apples, finely chopped (about 3 cups)
- 1 avocado, finely chopped
- 1/3 cup dried cherries (or dried figs)
- 1/4 cup pepitas
Preparation
Step 1
SOAK cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon mustard, honey, and salt. Season with fresh pepper. Whirl until very smooth. It should measure about 1 1/3 cups.
COVER kale with hot water in a large bowl for at least 1 min. Drain and squeeze kale dry. Return to bowl. Add chickpeas, butternut squash or carrot, apples, avocado, dried cherries, sliced almonds and pepitas. Drizzle with cashew dressing. Toss to coat.