- 1 bunch of kale, any kind, stripped, washed and dried.
- 3 – 4 tbsp cashew dill dip
- 1 avocado, diced
- 1/4 cup red or orange bell pepper
- cucumber, diced
- sesame seeds and or pomegranate seeds
Place the kale in a bowl. Add the cashew dill dip and scrunch and massage the dip to “wilt” the kale. This should not take more than a minute or two.
Place the kale salad on individual platters and garnish with avocado, peppers and cucumber. Sprinkle with sesame and pomegranate seeds.
Serve on top of a few leaves of spring mix or zucchini noodles. A small helping of crumbled goat feta is a nice addition.