Simple recipe for Kale, Strawberry and Cashew Salad, with a herby lemon dressing
4 cups Kale, chopped (268g)
1 1/2 cup Strawberry, sliced (249g)
Cashews (read notes)
3 tablespoons olive oil
3 tablespoons lemon juice
1⁄2 teaspoon Italian herb mix
1⁄2 teaspoon minced garlic
Sea Salt to taste
Optional dressing additions:
Drizzle of Dijon mustard
Add the kale to a mixing bowl, then pour mixed (separately) lemon dressing over it, and massage kale for about five minutes, or until leaves are tender.
Slice strawberries and gently toss them with kale.
Lastly, add cashews and enjoy.
The serving size for kale is 1 cup, however, it was the replacement for my dinner, so I used 2 cups.
The serving size for cashews: 16 cashews. Use as many as you like, I just wanted you to know that 200 cal. = 22 cashews. I used a handful and didn’t count to be honest.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.