the long-awaited salad recipe

Ok, I finally post this recipe, after many promises to do so. This is my favorite salad to make because it is addictive, a great way to eat any kind of leafy greens, and doesn’t use any oil so it doesn’t have that texture. Also you could use it as a marinade for grilling, as a dip for vegetables, and you can really throw whatever you want into the veggie mix in the salad and it will work wonderfully!

This is a very large recipe (served probably about 12), so adjust accordingly (you can save extra dressing in a jar in the fridge, so if you make this amount it isn’t the end of the world).

Kale and Cashew Butter Salad (serves a crowd)

for the dressing:

1/3 cup + 1 Tbsp creamy, unsalted cashew butter

2 Tbsp lemon juice

2 Tbsp tamari

2 Tbsp whole grain dijon mustard

3-4 Tbsp water, to reach desired consistency

for the salad:

3 bunches curly kale, chopped

2 cups lettuce, chopped

5 cups sugar snap peas, halved (or chopped carrots, or whatever else you want)

(1) In a jar or bowl, stir together dressing ingredients until well combined and smooth. (2) Place all salad ingredients in a large bowl. Toss with dressing. Ta-da!