Ingredients
- 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
Directions
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Step 1
Fill a small bowl with water and add cashews. Set aside to soak.
In this recipe- ¾ cup cashews
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Step 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.
In this recipe- 8 cups kale
- 2 tbsp olive oil
- 2 lemons
- ¼ cup apple cider vinegar
-
Step 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.
In this recipe- ¾ cup cashews
- 8 cups kale
- ¼ cup apple cider vinegar
- 2 apples
- 2 sticks celery
-
Step 4
Blend until smooth, adding more water if necessary. Add salt to taste. Pour over kale, then add walnuts and raisins and toss well.
In this recipe- 8 cups kale
- ½ cup walnuts
- 1 cup raisins
When using kale raw, strip the stems from the leaves (the stems are tasty in stir-fry or soups!). Massaging the kale leaves about 5 minutes before you plan to eat results in more tender leaves, and rubbing the dressing into the kale for 2 minutes (like you're giving it a back rub) helps the acid break down the tougher fibers.