Description
A fresh and hearty salad featuring nutrient-packed kale, fluffy couscous, and a creamy, dairy-free cashew dressing—perfect for a light lunch or a healthy dinner side.
Ingredients
Units
Scale
- 1 cup dry couscous
- 1 1/4 cups boiling water
- 4 cups chopped kale, stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup cherry tomatoes, halved
- 1/4 cup shredded carrots
- 1/4 cup chopped cucumber
- 2 tablespoons chopped fresh parsley
- 1/4 cup raw cashews (soaked in hot water for 15-30 minutes)
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast (optional)
- 1 teaspoon Dijon mustard
- 1/4 cup water (adjust for desired consistency)
- Salt and pepper to taste
Instructions
- Place couscous in a heatproof bowl, pour over boiling water, cover, and let sit for 5–10 minutes. Fluff with a fork once done.
- In a large bowl, massage kale with olive oil and salt for 2–3 minutes until softened.
- In a blender, combine soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, mustard, water, salt, and pepper. Blend until smooth and creamy.
- To the kale, add couscous, cherry tomatoes, shredded carrots, cucumber, and parsley. Toss gently to combine.
- Drizzle the creamy cashew dressing over the salad and toss until everything is well coated.
- Serve immediately or chill for 30 minutes before serving.
Notes
- You can prep the cashew dressing ahead of time and store it in the fridge for up to 5 days.
- Add chickpeas or tofu for extra protein.
- Massage kale well to reduce bitterness and improve texture.
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 290
- Sugar: 3g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg