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.


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


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.


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