15 minsLunch

Kale Waldorf salad

Makes: four servings
Makes: four servings


  • ¾ cup cashews
  • 8 cups kale
  • 2 tbsp olive oil
  • 2 lemons
  • ¼ cup apple cider vinegar
  • 2 apples
  • 2 sticks celery
  • ½ cup walnuts
  • 1 cup raisins


  1. Fill a small bowl with water and add cashews. Set aside to soak.

  2. Remove stems and ribs from kale. With a little extra olive oil rubbed into your palms, massage kale for a minute, until bright green and soft. Add leaves to a bowl with olive oil, lemon juice, half the apple cider vinegar and salt to taste.

  3. Thinly slice apple into matchsticks and cut celery into a ½-inch dice. Add half the apple and celery to the kale mixture. Add the remaining apple, celery, apple cider vinegar, soaked cashews and 8 tbsp water to a blender or food processor.

  4. Blend until smooth, adding more water if necessary. Add salt to taste. Pour over kale, then add walnuts and raisins and toss well.