Recipe | Massaged Kale Salad With Creamy Cashew Dressing

Massaged Kale Salad With Creamy Cashew Dressing | Running With Tongs
I go through phases where I binge on greens and then there are times when I want nothing to do with them. Right now I am just loving greens, all day, everyday. I think it’s in part due to Neil’s juice til dinner cleanse he did at the start of this week. It really forced me to re-think dinners and make them a bit healthier and when I think healthy I think greens. Now I’m hooked and it feels so good to be back. I used the kale and some of the potatoes and garlic from our organics box to make this salad. Side note I say that this salad serves 2 or it could even serve 3 as a side but in all honesty I ate the entire thing myself for lunch. Seriously so good.
Kale Salad With Creamy Cashew Dressing | Running With Tongs | Dressing Ingredients Kale Salad With Creamy Cashew Dressing | Running With Tongs | Sauced Kale Salad With Creamy Cashew Dressing | Running With Tongs | Massaged Kale Salad With Creamy Cashew Dressing | Running With Tongs | Closeup

Massaged Kale Salad With Creamy Cashew Dressing
Serves 2
Write a review
Print
Dressing
  1. 1/3 cup nutritional yeast
  2. 1/3 cup cashew butter or cashews, soaked for at least 2 hours
  3. 1 small lemon, juiced
  4. 1 small clove of garlic, minced
  5. 1 teaspoon garlic powder
  6. 2 teaspoons while miso
  7. 1 teaspoon Dijon mustard
  8. 1/2 Tablespoon coconut aminos or low sodium soy sauce
  9. 1/4-1/2 cup water, depending on how thick you'd like the sauce
For Salad
  1. 1 bunch lacinato kale, de-stemmed and shredded
  2. 1lb new potatoes, diced and tossed with a drizzle of olive oil, salt, pepper and garlic powder
Instructions
  1. Preheat your oven to 375F.
  2. While oven is preheating place all of the sauce ingredients in the blender and process until smooth making sure to start with 1/4 cup of water and adding more if necessary/to your liking.
  3. Toss the potatoes with the olive oil and seasoning and place in the oven for 25-28 minutes.
  4. While the potatoes are roasted massage 1/4 cup of the dressing with the kale; I find it best to massage for at least a minute (more if you'd like) to help break down the kale. Let it marinate while your potatoes roast.
  5. Once potatoes are done toss them with the kale salad and plate.
  6. Drizzle salad with a little extra dressing, a squeeze of lemon juice and if you like a little spice a few chili flakes.
Notes
  1. You can substitute tahini for cashew butter or if you'd like you could substitute almond or peanut butter and add a bit of ginger and swap lime juice for lemon for more of an Asian inspired salad.
  2. Can't find lacinato kale? Try it with curly kale!
  3. Enjoy your food a bit saltier? Just swap the coconut aminos for tamari.
http://runningwithtongs.com/
Kale Salad With Creamy Cashew Dressing | Running With Tongs | Munching Kale Salad With Creamy Cashew Dressing | Running With Tongs | Finished

7 Comments

Leave a Reply