Asiago Lemon Cashew Kale Salad
A fresh lemon tahini dressing coats every inch of this asiago lemon cashew kale salad that's easy to whip up and always the most popular salad on the table.
Servings 6 servings
Calories 322kcal
Ingredients
Lemon Dressing
- 1/4 cup freshly-squeezed lemon juice
- 2 tablespoons honey or agave nectar
- 1 tablespoon Dijon mustard
- 1 tablespoon tahini
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Kale Salad
- 8 cups fresh chopped kale
- 2 teaspoons extra-virgin olive oil
- 1 cup roasted cashews, roughly chopped
- 3/4 cup freshly-grated asiago cheese
- 3 tablespoons minced fresh parsley
- 1 tablespoon grated lemon zest
- Salt and pepper to taste
Instructions
Lemon Dressing
- In a small bowl, whisk lemon juice, honey, mustard, and tahini until smooth. Slowly drizzle in olive oil, whisking constantly until dressing is smooth. Season dressing with salt and pepper to taste and set aside for a moment.
Kale Salad
- Place kale in a large bowl and drizzle olive oil over top. Use your fingers to massage kale well until kale is tender.
- Add cashews, asiago, parsley, lemon zest, and lemon dressing to kale and toss until evenly combined. Season salad with salt and pepper to taste and serve immediately. Enjoy!
Notes
Storing Instructions
Salad is best if served immediately after assembly.
Nutrition
Serving: 8 oz salad | Calories: 322kcal | Carbohydrates: 17g | Protein: 9g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 249mg | Potassium: 280mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3068IU | Vitamin C: 34mg | Calcium: 240mg | Iron: 2mg