Kale & Mushroom Salad with Cashew Dressing & Toasted Seeds
I am first to admit that I am glad the ‘massaging your kale’ phase has passed a bit but I love this salad and the combination of flavours and textures.
Soft, massaged kale is dressed with a creamy dressing (such a keeper!), I love the depth of flavour from the mushrooms and the crunch from the toasted seeds and croutons.
Super easy to make (15 minutes) and so delicious.
Creamy Dreamy Kale & Mushroom Salad with Toasted Seeds
15 Minute salad that's full of flavour, textures and good-for-you kale, mushrooms and avocado. I can eat this salad everyday!
Ingredients
- handful pumpkin seeds
- handful sunflower seeds
- 1 tsp ground cumin
- 225 g mushrooms thinly sliced
- 1 tablespoon apple cider vinegar
- 200 g kale leaves torn and thick stems removed
- 2 slices bread
- 1 clove garlic
- 2 ripe avocados peeled, stoned, and cut into bite-size pieces (opt)
Creamy Dressing
- 1/4 cup sunflower seeds
- 1/2 cup cashews
- 100 ml non-dairy milk
- 2 tsp Dijon mustard
- 2 tablespoons olive oil
- 1 heaped tablespoon nutritional yeast
- lemon juice to taste
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