The colours in this salad are just so pretty! Be sure to leave it in the fridge for a couple of hours before serving to allow the kale to soften.
Ingredients:
1 orange, peeled
3 tbsp lemon juice
1 tsp Dijon mustard
1/3 cup raw cashews
1 bunch kale, tough stems removed
1 large carrot
1 medium zucchini
1/2 small red capsicum
Method:
Blend orange flesh, lemon juice, mustard and cashews together in a food processor or high-speed blender until creamy.
If you have a Thermomix, leave dressing in bowl and chop kale on speed 5 for 4 seconds. If not, cut kale very finely and add to dressing.
Grate or julienne carrot and zucchini. Slice capsicum very thinly; use a mandolin if you have one.
Combine vegetables and dressing, toss well to combine and leave in the fridge for a couple of hours to allow kale to soften.
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