Sometimes the best things in life are the simplest. This 5-ingredient salad is as beautiful as it is easy and delicious. I can’t even take credit for this masterpiece that will be sure to leave you licking the bowl, but it is far too good to not share. This recipe comes from a very dear (and very fit) friend of mine who is too busy hammering down the world of sports apparel to share it herself. She is the cleanest eater I know, and almost every recipe she shares with me becomes a staple in my diet including this one.
This recipe is also full of nutrients that are easy to neglect in these winter months, when we seek comforting (re: heavier) foods. Vibrant kale is the best source of Vitamin K, an important anti-inflammatory agent– just one cup provides over 1100% of your daily K needs! The same amount provides all of your Vitamin A for the day, and up to 71% of your Vitamin C needs, keeping your immune system healthy. It also is high in calcium and iron. Meanwhile, cashews provide an array of essential minerals like copper, manganese, magnesium, plus a dose of plant protein. Cashews are one of the best feel-good foods with its hormone-balancing zinc and magnesium, so eat up!
Simple and Delicious Kale Cabbage Cashew Salad
1 head of fresh kale
1 whole lemon
1 small head or half or purple cabbage chopped in thin slivers
Good olive oil
¾ cup of raw cashews
Heat one teaspoon of olive oil and sauté cashews until they are a golden brown. Remove from heat and place on a paper towel to dry. Sprinkle with salt. Break the stems off the kale, and chop the leaves into reasonable pieces and mix in with chopped cabbage. Take two lemon halves and squeeze over top of kale mixture. Add 1-2 tablespoons of olive oil and massage kale with clean hands or wooden spoon. Season with salt and pepper, top with cashews and enjoy simplicity at its finest.
More vegan salad recipes: Warm Arugula Salad with Roasted Grapes
Lime & Sage Delicata Squash Salad
Also by Johanna: What It Takes for Yoga Teacher Training
Photo: Johanna Mason