Kale Salad
Ingredients
The salad
-
2
bunches
black kale, sliced thin
The topping
-
½
cup
unsalted cashews
-
1
lemon
zest from
-
¼
tsp
salt
-
¼
tsp
pepper
-
2
tbsp
nutritional yeast
The dressing
-
1
lemon
juice from (about ¼-⅓ cup)
-
1
tsp
dijon mustard
-
¼
tsp
salt
-
¼
tsp
pepper
-
4
tbsp
olive oil
Instructions
- Wash and slice the kale thin, then place it in a salad bowl.
- Toast the cashews in a frying pan over low heat until golden, then process with lemon zest, salt, pepper, and nutritional yeast until crumbly.
- Return the cashew mixture to the pan and toast for an additional 2-4 minutes over medium-low heat.
- In a small bowl, whisk together all dressing ingredients.
- Toss the kale with the dressing and top with the cashew mixture before serving.
Nutrition Facts (estimated)
Servings
2-3
Calories
338
Total fat
29.8g
Total carbohydrates
17.3g
Total protein
6.6g
Sodium
451.9mg
Cholesterol
0mg
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