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.