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!
Cook Time 15 minutes
Diet Fibre Rich Starter, High-fibre, Vegan
Servings 2 servings

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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