Creamy parmesan & kale salad

Serves: 4

This is a great, easy salad to make as an impressive side dish to any stew or pasta dinner. The creamy, thick dressing coats the salad leaves, with a nice bite coming from the chickpeas and creamy avocado chunks.

---

Ingredients

For the dressing

• 200g cashews
• 200-250ml almond milk 
• 1 tablespoon of Dijon mustard 
• The juice of 1 lemon 
• 50g grated parmesan 
• 1 garlic clove, peeled 
• Pinch of salt

For the salad 

• 1 large bag of chopped kale (about 200g)
• 2 avocados, cut into bite-sized chunks
• 1x 400g can of chickpeas, drained (or bite-sized chunks of toast)
• 100g parmesan
• Pepper to taste

Directions

1Place the cashews into a small bowl and cover with boiling water. Leave to soak for at least 10 minutes, or until they soften.

2After 10 minutes, drain the cashews and place into a powerful blender or food processor (we use a NutriBullet) with the rest of the dressing ingredients. Blend until the mixture comes together to create a smooth, thick dressing – you can add a dash more almond milk if needed until the mixture comes together.

3Spoon the chopped kale (or lettuce) into a large bowl and pour in the dressing. Mix well until the kale leaves soften a little and everything is coated in the dressing.

4Add the avocado chunks and drained chickpeas and mix everything together.

5Spoon the salad onto a large mixing bowl and top with some more parmesan and pepper.

Lead photo credit : Creamy parmesan & kale salad