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Prep time
25 minutes
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Serves
4
Author Notes
This salad is a perfect summertime salad when all you want is something cold, refreshing, citrusy, and mildly spicy (but that could just be me). You can make the dressing in advance so that when the time comes, all you would have to do is to assemble the salad!
Feel free to add proteins such as cooked quinoa, edamame beans, leftover tofu satay, etc.
Adding avocado cubes will add creaminess to this salad!
Store in the fridge, covered, up to a week. This will be a satisfying lunch for school, work, or a picnic! —Lauren
Ingredients
- Curry Dressing
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1/4 cup
Avocado oil or extra virgin olive oil
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3 tablespoons
Apple cider vinegar
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2 tablespoons
Lime juice, or juice of 2 limes
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1 teaspoon
Curry powder
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1
Clove of garlic, grated
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2 tablespoons
Maple syrup
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1 teaspoon
Salt
- Salad
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1 bunch
Kale, or other green leafy vegetables
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1 pinch
Salt
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1 tablespoon
Lime juice or juice of one lime
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1
Apple mango, sliced
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1
Fennel bulb, sliced
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1/2 cup
Shredded red cabbage
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1/3 cup
Roasted cashew nuts
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1/3 cup
Raisins
Directions
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Prepare the dressing by whisking all of the ingredients together in a small mixing bowl. Set aside.
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Rinse the kale thoroughly. Remove the ribs from the leaves using a knife and chop into bite sizes. In a large mixing bowl, place kale, sprinkle a pinch of salt and lime juice, and massage the leaves.
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Prepare the remaining ingredients. Peel and slice the mangoes into bite sizes. Slice the fennel bulb and red cabbage using a mandoline or a knife. Add into the mixing bowl.
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Add in the cashew nuts and raisins. Toss the salad thoroughly until all of the ingredients are distributed.
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Serve cold with the dressing drizzled over the salad or on the side.
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