Healthy Mexican Salad with Kale
Recently, I made a festive mexican salad using raw kale and a homemade creamy cashew dressing.
This simple salad makes a tasty and delicious side with your dinner. And, because the greens are served raw, it's an easy way to make your dinner extra healthy, because you don't lose those very important natural enzymes and nutrients, as you do when you cook them.
For the salad
- 2 handfuls of kale
- Handful of spinach
- Quarter cup to half cup of organic frozen corn
- Chopped red onion
- Chili powder
- Black pepper
- Cayenne pepper
Put some heaping handfuls of kale and the spinach into a food processor and pulse a few times. This massages the kale by shredding it, and makes it taste so much better.
Heat the frozen corn on a skillet with chili powder, cumin, garlic, black and cayenne pepper.
For Jalapeno Cilantro Cashew Cheeze (to drizzle over salad)
- 1 jalapeno
- 1 cup soaked cashews
- 1 or 2 tsp salt
- 4 cloves of garlic
- 1-2 tbsp lemon juice
- Handful of cilantro
- Half cup water
Blend in food processor til creamy and drizzle over salad and corn.
Top salad with about one quarter sliced avocado and spinkle with some cayenne pepper love.
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