My {Cashew} Fix

A cashew can be

much more than your daily snack,

dress up your salad!

Summer is finally here! And I'm sure everyone is on a bit of a health kick right now, with swimsuit season and all. We just got a new putting green put in our backyard and while contemplating recipes to make for the upcoming months ahead, I figured I'd stick with the green color palate and whip up a big, colorful salad! I often find myself staring at kitchen cabinets on weeknights, wondering what to make for dinner that can be both healthy and satisfying. This salad is a quick and fairly simple recipe that you can make with virtually any veggies you have in your kitchen. It is both vegetarian and vegan and you may be surprised to find you have all the dressing ingredients already!

Rainbow Kale Salad with Zesty Cashew Dressing

Serves 1

Dressing:

1/2 tin of cashews (unsalted)

1 cap full of apple cider vinegar

1 cap full of light Kikkoman soy sauce

4 cap fulls of olive oil

1 orange (juice and zest)

1/4 cup of water

1 pinch of salt

Salad: 

1 bunch of fresh kale

1 handful cherry tomatoes

1 avocado

1 bell pepper, sliced

1 handful carrots, shredded

Anything else you would like to add!

Gather your ingredients for the dressing and add them all to your blender. I have a Vitamix which grinds up the cashews nicely, but a regular blender or food processor should work as well. Depending on how thick you like your dressing you can add more cashews. Make sure to refrigerate the dressing before serving.

Plate your salad and veggies while you are waiting for the dressing to chill. I love adding the sweet kale mix at Costco, which is full of brussels sprouts, broccoli, cabbage and chicory! 

It is that easy and makes a beautiful presentation. The dressing is both creamy and tangy, and the acidity of the vinegar pairs well with the citrus. Next time you're in a crunch for dinner, just reach for any veggies you have and toss up the dressing! The salad is a "hole in one!"