This loaded baby kale salad with apple uses fresh young kale. In the early summer, young greens make for some pretty phenomenal healthy vegan recipes.
When greens are young, their flavor is much softer. Their texture is a lot softer, too. So kale is a great one to buy young if you can. Farmer’s will often bring young greens to markets in the spring and early summer, so keep your eye out!
Loaded Baby Kale Salad Recipe
Prep time:
Makes 2 meal-sized, or 4 side salads.
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Ingredients
- 2 cups fresh baby kale, torn
- 1/2 cup cucumber, chopped
- 1/2 cup cherry tomatoes, chopped
- 1 carrot, chopped
- 1 apple, chopped
- 3 Tbsp Indian red lentil dip
- 2 Tbsp cashews
Directions
- Put all of the vegetables and fruit in a large salad bowl. Thin out your red lentil dip a bit, with some water or vegetable broth, to a salad dressing consistency. Toss the dressing with the salad. Serve topped with cashews.
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