September 18 2018
This is basically a one-dish meal—every ingredient you need can be tended in just one pan.
The season is bountiful with summer fruits full of beneficial nutrients that can be incorporated far beyond breakfast and snacking. This easy-to-knock-out weeknight salad recipe is designed to fit in with your busy summer schedule and your nutrition plan, while featuring in-season, nutrient-rich fruit in a savory fashion.
Using fresh-squeezed lemon is a nifty trick for making kale tender and easily digestible. Kale salads are hearty (great for controlling appetite) and loaded with antioxidants, vitamins and minerals. Cashews add a salty crunch along with vitamins E, K and B6, all beneficial for recovery.
Serves 4 to 6
In a large bowl, toss the kale with the lemon vinaigrette. Let marinate for 20–30 minutes or up to overnight. Add the rest of the ingredients to the bowl and toss until well-combined.
Make a larger batch and store in the fridge up to two weeks, if desired.
In a blender, combine all ingredients until incorporated.