Popular Conditions & Diets
Ingredients
14
Serves
2
Recipe by Jaclyn Irwin
Ingredients
14
Serves
2
Lunch
1/2 cup
Raw Cashews
1/4 cup
Water
2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Lemon Juice
1/2 tsp
White Wine Vinegar
1/2 tsp
Garlic Powder
Side
1 tsp
Dijon Mustard
1 tsp
Capers
1/2-1
Anchovy
optional
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1 bunch
Lacinato Kale
sliced thinly into ribbons
1/3 cup
Panko
1/4 cup
Shaved Parmesan Cheese
1
Place the cashews in a medium sized bowl and cover with just boiled water. Let soak for at least one hour, then drain and rinse.
2
Add the cashews to a blender along with the water, olive oil, lemon juice, vinegar, garlic powder, capers, tamari and anchovy. Blend on high until smooth and creamy, taste and season with salt and pepper as needed.
3
In a small skillet, over medium-low heat, toast the panko until lightly browned. Remove and set aside.
4
Add the sliced kale to a large salad bowl. Pour the dressing over and mix well to combine. Top with panko and parmesan. Serve and enjoy!
5
Substitutions: No anchovy: omit. Gluten-free: use gluten-free breadcrumbs/panko. Dairy-free: omit the parmesan cheese.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
