Servings: 2 servings
Protein: 17g
Calories: 642
Ingredients
- 1 cup unroasted, unsalted cashews
- water
- 2 inches cilantro stems (or 1/2 cup chopped cilantro)
- 1 lime, divided
- salt and pepper
- 2 cups lacinato kale, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 avocado, cubed
- 1/4 cup pepitas
Instructions
Make the Cilantro Cashew Butter
- Place the cashews in a small food processor. Cover with water. Allow to soak for 30 minutes or leave overnight. Add the cilantro stems to the processor and mix on high speed until well blended, scraping down the sides as needed. If you don't have time to soak the cashews, just use a splash of water and the cilantro stems and blend until mostly smooth. You may still have small chunks of cashew but that's yummy!
- Once the mixture is smooth, squeeze in the juice of 1/2 a lime and season with salt and pepper. Set aside or refrigerate for later use. Cilantro Cashew Butter will last for 2 weeks in the refrigerator.
Make the Salad
- In a small bowl, whisk together the juice of the other 1/2 of the lime with 1 tbsp of olive oil. Season with salt and pepper. Add the rough chopped kale and use your fingers to toss until well coated and shiny. Set aside for 5 minutes (or up to an hour).
- Spread a generous amount of Cilantro Cashew Butter on a serving plate. Top with kale, cubed avocado, and a handful of pepitas. Serve immediately.
Nutrition
Serving: 1cup | Calories: 642Cal | Carbohydrates: 33g | Protein: 17g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 0.01g | Sodium: 28mg | Potassium: 1098mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2434IU | Vitamin C: 41mg | Calcium: 106mg | Iron: 6mg
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