SHOW ALL IMAGES
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)
Lemons (2 Tbsp)
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)
Lemon Juice (1 Tbsp)
. Taste for seasoning and add more if necessary.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Brioche French Toast with Berries and Caramel Sauce
Orange Polenta Cake with Almond & Oat Streusel
Braised Lamb Shanks with Mustard and Gremolata
Vegan Cauliflower Steak Sandwich w/ Romesco Sauce
Pumpkin Cinnamon Pull-Apart Bread
Oven-Baked Crispy Truffled Fries
Roasted Cauliflower Salad with Tahini Sauce
Homemade Ricotta Cheese
Summer Vegetable Gratin
Overnight Coconut Buckwheat Porridge
Chilled Cucumber and Avocado Soup with Shrimp
Dark Chocolate Waffle Cake with Mascarpone Cream
Gorgonzola-Walnut Bruschetta with Truffle Oil
Sorghum Pilaf with Lentils, Feta & Grapes
Sicilian Parmigiana DiZucchine