You will notice some star ingredients making a second appearance from last nights Avocado-Cucumber Soup with Shrimp recipe. I will be using Kale (the "queen of greens") again, as well as some more avocado. More avocado? I know, that sounds just awful, doesn't it? And, to go along with these two delights, I will be adding a few other ingredients that I adore almost just as much; dried cherries, and cashews. Did someone just say, "Yum!?"
After making this salad for the second time this week, I can assure you that this one is a keeper. And, to make things even better, this is another guilt-free dish you can enjoy that is packed with vitamins A, C, K, and E, along with omega-3 fatty acids, lutein, and so much more! So, if you want seconds, I say, "Go for it!"
This recipe can be used as a side dish to any dinner entree, or as a stand-alone salad for lunch. Try bringing it to your next gathering, and I'm guessing it will be a hit!
Massaged Kale Salad with Dried Cherries and Cashews
adapted from Perry's Plate
6 cups kale, stems removed, and leaves chopped into bite-sized pieces
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil, divided
1 tablespoon apple-cider vinegar
1 handful raw cashews, coarsely chopped
1 handful dried cherries, coarsely chopped
1 whole Haas avocado, peeled, pitted, and diced
1/2 tablespoon sweetener (sugar, stevia, agave, etc.), optional
Directions:
Place prepared kale in a large mixing bowl. Pour lemon juice, and 2 tablespoons of olive oil onto the kale. With your hands, massage/rub the juice and olive oil into the kale for about 2-3 minutes. The greens will take on a darker color, and become more tender.
Drizzle the remaining 2 tablespoons of olive oil, sweetener, and vinegar over the greens; toss to coat. Add remaining ingredients, toss, and serve.
Makes 6 servings.
This recipe is gluten-free, and vegan.
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