Kale salad

with blood orange and creamy cashew dressing

  • 30 min
  • 2 pers
  • Video
Recipe by Ditte Ingemann

Ingredients

  • 200 g ribbed kale
  • 1 pcs avocado
  • 1 pcs blood orange
  • 1 tbsp Earth Control Walnuts

Dressing

  • 50 g Earth Control natural cashews
  • soaked overnight
  • 3 tbsp olive oil
  • 4-5 tbsp water
  • 1 pcs eco. lemon; juice and shell from here
  • Salt & pepper

Description

Rinse the soaked cashews and place in a blender or mini chopper along with oil, water, lemon juice and peel, salt and pepper and blend it together for a creamy dressing. Add more water if the dressing is too thick. Taste it.

Rinse the kale thoroughly and dip it dry. Remove the coarse sticks and finely chop the kale. Cut the avocado into small cubes and place them in a bowl with the kale. Peel the orange and cut it into thin slices. Roughly chop the lettuce almonds. Turn 4 tbsp. dressing well in the salad and garnish with slices of orange and chopped walnuts.

Cashews

Our carefully selected cashew nuts come primarily from Vietnam and India, which are some of the world's largest producers of cashew nuts due to the warm climate. Cashew nuts grow in the stem of the ca[...]
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Walnuts

Our walnuts have been carefully selected from California in the United States where they have been cultivated since the 19th century. The Central Valley in California gives the walnut trees a perfect,[...]
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