Makes 2-4 serves

kale cashew salad


  • 1 large bunch of kale (finely chopped)
  • 2 cloves of garlic (minced) + 1 large clove (grated)
  • Good quality olive oil (4 tbsp. for dressing + 5tspn for rolling)
  • 1 cup raw cashews (roughly chopped)
  • 4 tsp Nutritional Yeast flakes (we like Braggs)
  • 1/4 cup fresh lemon juice
  • Salt & Pepper


1. Roast cashews in pre-heated oven at 180C for approx. 10-15 minutes or until toasty golden brown.
2. Whilst cashews are roasting prepare the salad dressing: mix 1/4 cup lemon juice, 2 cloves garlic (minced), 4 tbsp olive oil, salt & pepper in a bowl & combine.
3. Pour dressing over finely chopped kale & massage in with your hands. This helps to break down the kale so that it’s not as tough & fibrous.
4. In a separate bowl prepare cashew coating: combine 4 tspn nutritional yeast, 5 tspn olive oil, grated garlic, salt & pepper. Mix into a paste.
5. Once cashews have been roasted, add them to nutritional yeast mixture & evenly coat.
6. Add cashews to kale mixture, toss through.
7. Serve with baked pumpkin or protein of choice.
Enjoy :)
Keeps well in a sealed container in the fridge for 2-3 days.