Saladsdeliciouslyella
Creamy Kale & Mushroom Salad
There’s a reason why this has been our community’s favourite salad for years now, and this is because it has the world’s best creamy cashew dressing. You simply toss it with loads of nourishing veggies and greens to make the most delicious 20-minute lunchtime staple. Why not try adding tofu for extra protein and to boost those all-important plant points?
👥 2 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
- ●bowl
- ●mixing bowl
- ●blender
📝 Preparation Steps
1
Heat the oven to 180°C / 160°C fan / 350°F. Toss the pumpkin and sunflower seeds on to a baking tray with a tablespoon of olive oil, some salt and the cumin. Roast for about ⏱️ 5 minutes until darkened and crunchy.
olive oil1 tablespoon
2
Place the mushrooms in a large frying pan over a medium heat with a drizzle of olive oil and a generous sprinkling of salt. Let them sauté while you make the salad, stirring them every now and again until they turn golden brown.
mushrooms7 ozolive oil1 tablespoon
3
Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves in to pieces.
kale7 oz
4
Add 1 tablespoon of olive oil, the apple cider vinegar and a sprinkling of salt and rub them into the leaves using your hands. Massage the kale for a minute or so, being really firm, so that it softens.
olive oil1 tablespoonapple cider vinegar1 tablespoonkale7 oz
5
Next, make the dressing. Simply place all the ingredients in a high-speed blender (we use a Nutribullet) and blend until smooth and creamy.
6
Toast the sourdough then rub it with a raw garlic clove and cut it into bite sized chunks.
7
Rub the dressing into the kale, massaging it with your hands and letting it soften even more. Then toss in the toasted seeds, mushrooms, avocado and sourdough.
kale7 ozmushrooms7 oz
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