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This Cooling Fire Kale Salad has a kick, with fresh jalapenos and a hint of cayenne, but is balanced out with the refreshing tastes of cucumbers, cilantro & coconut. According to Ayurveda a 5,000-year-old “science of life” that is based on practical principles that help you maintain balance in accordance with each season, one should consume more “cooling” foods during pitta summer to keep the body balanced. This doesn’t mean you can’t eat spicy food, you just want to incorporate cooling foods with it.
Tip: This salad is perfect for summertime or anytime!
Reviews:
Course Lunch, salad
Cuisine American
Serving 4 people
Ingredients:
| 1. | ½ – ¾ bunch of kale |
| 2. | 1 cucumber, peeled & chopped |
| 3. | 2oz or 36 large raw cashews (divided; most is used in dressing) |
| 4. | Cayenne pepper |
Dressing
| 1. | 2 tablespoons coconut vinegar |
| 2. | 2 tablespoons extra virgin olive oil |
| 3. | ½ teaspoon raw honey |
| 4. | 2 tablespoons (1/2 lime) fresh lime juice |
| 5. | 2 tablespoons cilantro, minced |
| 6. | ½ large jalapeno, seeded & minced |
| 7. | Himalayan pink crystal salt |
| 8. | ¼ cup unsweetened almond milk |
Directions:
Combine Dressing Ingredients.
Whisk together the dressing ingredients (coconut vinegar to salt). Set aside.
Combine In A Blender.
In a blender, mix 1 1/2 oz (27) cashews and almond milk together.
Add to Blender.
Add prepared dressing that you set aside into a blender and continue to mix until creamy. Set aside.
Wash & Preparer Kale.
Wash kale and dry in a salad spinner. Remove leaves from the stem and tear them into pieces. Place into a large bowl.
Chop and Enjoy!
Chop up leftover cashews. Add leftover cashews, cucumber, dressing, and a sprinkle of cayenne to kale and mix. Adjust cayenne pepper to your taste preference. Enjoy!
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