Serve this southwestern style kale salad for a simple vegan dinner or lunch. The dressing can be added to the kale and stored in your fridge for up to four days. Store the other ingredients separately to be able to create a quick, nutrient-dense meal in minutes! Serve with Chipotle Yam Fries for a balanced, plant-based meal.
Preparation Note
Place the raw cashews into a bowl and cover with warm water. Allow them to soak on your counter for up to three hours. Then drain and rinse.
Ingredients
Roasted Chickpeas
2 cans
chickpeas
drained and rinsed
3 tablespoons
extra virgin olive oil
1 tablespoons
smoked paprika
1½ teaspoons
ground cumin
½ teaspoons
garlic powder
¼ teaspoons
chipotle chili powder
½ teaspoons
sea salt
Dressing
½ cups
raw cashews
(soaked for 3 hours)
6 tablespoons
water
4 tablespoons
lime juice
4 tablespoons
extra virgin olive oil
2 cloves
garlic
½ teaspoons
smoked paprika
¼ teaspoons
chipotle chili powder
¾ teaspoons
sea salt
Salad
2 bunches
kale
chopped
2
roma tomatoes
chopped
2 small
avocados
chopped
2
serrano chili peppers
sliced
(optional)
½ cups
cilantro
chopped
