To make the cashew & avocado “mayo” dressing: Soak the
Raw Cashews (1 cup)
in a bowl of water overnight.
Keep the stems on and pat dry the
Red Seedless Grapes (2 cups)
Drain the cashews and place them in the bowl of a food processor. Add
Avocados (1 1/2)
Garlic (1 clove)
, 2 Tbsp of juice from
Coarse Sea Salt (1 tsp)
Ground Black Pepper (1/4 tsp)
Process 15 to 20 seconds until it turns into a paste.
Pour in the
Unsweetened Almond Milk (1/2 cup)
through the tube and process until it reaches to the consistency of mayonnaise.
To make the salad: Place the
Kale (2 bunches)
Curly Lettuce (1 bunch)
in a large salad bowl.
Pour the mayo dressing over, and mix until all leaves covered with the dressing.
Cover with plastic wrap, let it marinade in the fridge while you are getting the other ingredients ready, 20 to 30 minutes.
Extra-Virgin Olive Oil (2 Tbsp)
in a small skillet over medium heat. When hot, add the grape clusters. Toss gently to make sure that grapes are covered with the oil. You do not want them to stick to the pan.
Cook while turning the grapes every so often, until they start bursting, 8 to 10 minutes.
Let the grapes cool for 5 minutes before removing the grapes from their stems.
To assemble the salad: Place the grapes,
Celery (3 stalks)
Fuji Apple (1)
Roasted Chicken Breasts (2 slices)
Walnuts (1 cup)
into the salad. Gently toss to make sure that they are equally distributed throughout the salad.
Extra-Virgin Olive Oil (1 Tbsp)
and 1 Tbsp of Lemon Juice. Taste for seasoning and add more if necessary.