Kale and Cashew Salad with Tahini Dressing

Gluten free

Dairy free

Total time 15 min

Serves 5

This is a great recipe to incorporate the dense nutrition of kale while adding a kick of flavor.  I am always trying new kale recipes in hopes that my kiddos will love kale.  This is their favorite, but it may be because of the dressing!  I hope you and your family enjoy it.

First make the dressing,

Ingredients:

• 2 Tablespoons Tahini 

• 3 Tablespoons Raspberry honey mustard

• 1 lemon juiced

• 1 shallot chopped finely

• 1 clove of garlic minced

• 2 Tablespoons nutritional yeast

• ⅛ cup water

• ⅛ cup of avocado oil 

• Sea salt to taste

Simply place all ingredients in a bowl and whisk together.  Place aside while you make salad.

Notes: 

If you don’t like sweet mustard you can use any you prefer.

You can use olive oil instead of avocado oil if that is what you prefer or have on hand.

Now for the salad,

Ingredients:

• 1 bunch of kale chopped into bite sized pieces

• 1 can of chickpeas drained and rinsed

• 1.5 cups of cashews

• ½ cup of pumpkin seeds

• ½ cup of sesame seeds

With the kale in a large bowl, add the dressing and mix well.  It may take a minute for the dressing to spread and the kale to take it all in, but it will!  The kale will start to look as if it is wilting a bit, this is normal.  Then add all of the other ingredients and you have a beautiful and healthy salad to feed your loved ones.  When I make this salad as lunch to go, I add each ingredient in increments to each container in the order listed.  

Notes:

You can use any nuts that you prefer or even a combination.

You can also use any seed you prefer or a combination.