Mexican Kale Salad with Cashew Dressing
This Vegan Quinoa Kale Salad is tossed with a delicious creamy cashew dressing. It's very simple, easy, and so good for the summer!
- Total Time25 minutes
- Yield2-3 1x
- DietVegan
Ingredients
Units
Scale
Cashew Dressing:
Spicy Salsa:
- 10 cherry tomatoes (or 2-3 regular tomatoes), chopped into small chunks
- dash of sea salt
- 2 tbsp chopped cilantro, stems removed
- 1/2 small red onion, finely chopped
- 1/4 chili (optional)
- 1 tbsp lime juice
Salad:
- 1 cup cooked quinoa (1/2 cup raw)
- 1 bunch of kale (4-5 stalks), stems removed and shredded
- 1 head romaine lettuce, chopped
- 1/2 avocado, mashed (to make guacamole: sea salt & pepper to taste, and a squeeze of lime juice)
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved or quartered
- 1-2 medium carrots, grated
- oven dried veggie chips (optional)
Instructions
- First, make the cashew dressing following the recipe I linked to.
- Then make the spicy salsa. In a small bowl, mix all the salsa ingredients and you're done. Set aside.
- Start putting the salad together.
- Mix the quinoa, kale and romaine together in a big enough bowl. Add about 2-3 tbsp of the dressing and mix.
- Divide the greens and quinoa between two bowls and start topping them with the rest of the ingredients.
- Add the guacamole, salsa, about 2-3 tbsp of the beans to each bowl, then the cherry tomatoes, the grated carrot, and the chips if using.
- Drizzle with more dressing and enjoy!
Notes
If needed, store the salad in an airtight container in the fridge for 1-2 days. The ingredients are best stored separately from the dressing.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: salad
- Method: Stovetop
- Cuisine: Mexican