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Recipe: Marinated Kale Salad With Blueberries And Cashews

Jessica Cerra /
Photo by Cast Iron Culinary.
Photo by Cast Iron Culinary.

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.

Marinated Kale Salad With Blueberries And Cashews

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

Ingredients

  • 8 cups packed kale, ribs removed and chopped
  • 2 small zucchini, finely grated
  • 1½ cups blueberries
  • 1 cup jicama, diced
  • ⅓ cup salted cashews, chopped
  • 2 Tbsp chia seeds

Directions

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.

Lemon Vinaigrette

Make a larger batch and store in the fridge up to two weeks, if desired.

Ingredients

  • ¼ cup olive oil
  • 2 lemons, juiced
  • 2 cloves garlic
  • 1 tsp honey
  • Sea salt and pepper, to taste

Directions

In a blender, combine all ingredients until incorporated.

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