Kale Apple Cherry Cashew Salad

Aug 09, 2013 | CATEGORY: Bone Broth Diet Approved, Main Dishes, Meats | Fish | Eggs, Salads, Side Dishes

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Prep time: 5 mins • Cook time: none • Yield: 2 servings

Ingredients

Salad

  • 1 bunch Tuscan kale or regular kale (about ½ pound)
  • ½ cup chopped parsley
  • 1 cup ¼-inch diced apples
  • ½ cup fresh pitted cherries, lightly toasted (in a 325 degree oven for about 15-minutes) 
  • ¼ cup shaved red onion
  • ¼ cup of chopped (either horizontally or vertically) cashews 
  • Fine sea salt and fresh ground pepper, to taste

Dressing

  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons honey
  • 1 teaspoon sesame seeds

Directions

  1. Wash and dry kale. Cut away leaves from center stems and massage the leaves in your hand by “scrunching” them until softened and dark green.
  2. Chop the kale and transfer to a large bowl. 
  3. Add the remaining salad ingredients. 
  4. Combine dressing ingredients in a small bowl and whisk well. 
  5. Pour the dressing over the salad, toss the salad and serve.  

 

Aug 09, 2013 | CATEGORY: Bone Broth Diet Approved, Main Dishes, Meats | Fish | Eggs, Salads, Side Dishes