I think I would be a better person overall if I had more kale salads and fewer banana breads. I would probably be smarter, faster, funnier, and more exciting. We may never know.
On occasion, when I can muster the post-work energy to rinse and chop a head of kale, I can make a salad happen. (Sometimes the immediate gratification of eating half a bowl of leftover popcorn wins me over, however.)
I’ve been really heavily biased in favor of lacinato kale lately instead of the typical curly kale that’s a little easier to find. I feel pretty confident that they’re all obscenely good for you though, so I should be excited about it no matter what kind it is.
I had an awesome kale salad the other day with some leftover salt and pepper cashews that I had lying around, and I was SO excited about it that I wanted to have it a second time. HOWEVER, I had no more salt and pepper cashews… Bummer.
What I did have on hand, however, was some leftover cashew butter, and I’d been struggling to find a home for it.
Through the magic of the internet, I was able to get my hands on enough suggestions to put together a Cashew Butter Vinaigrette. And my favorite salad dressing of the week was born!
Alright, it isn’t the prettiest salad dressing.
But that’s not what it’s all about.
It’s about nutrients, people!
Kale Salad with Cashew Butter Vinaigrette
- 1 head of lacinato kale, chopped
- 1/8 c. flaked or shredded coconut
- 3 tbsp. cashew butter
- 3 tbsp. apple cider vinegar
- 1/2 tsp. mustard powder
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. garlic powder
- 2 tbsp. sesame oil
Combine all ingredients except for kale and whisk together to blend completely. The cashew butter will be a little bit thick, so it will take some serious mixing to make it smooth.
Pour dressing over chopped kale and MIX. Eat.
I resolve to make more kale salads happen.
Have a great weekend!
xo – the llama.