INGREDIENTS :
1 bunch lacinto kale, chopped and drizzled with 1/2 tsp EVOO + juice of 1 lemon
1 C cherry tomatoes, halved
1 firm avocado, cubed
1 red bell pepper, chopped
1 fairly firm yellow mango, cubed
1 C blueberries
1 C shelled edamame
1 English cucumber, sliced
1/2 C cashews, toasted
1/4 C hemp seeds
Creamy Lemon Raspberry Vinaigrette:
2 lemons, zested + juiced
1 TBSP apple cider vinegar
2 TBSP raspberry jam (no sugar added)
1 tsp Dijon mustard
2 TBSP plain, unsweetened, plant-based Greek yogurt
salt and pepper, to taste
1-2 TBSP water, if desired to thin
INSTRUCTIONS :
1.Add kale to a large bowl and drizzle with lemon juice and a tiny amount of oil. Use your hands to massage the kale for 20-30 seconds until you can feel it get softer and more tender – I PROMISE you, you’re going to love it. Do NOT skip this step!
2.Add remaining toppings to bowl.
3.Add ingredients for dressing to a blender or whisk by hand until creamy.
4.Drizzle over salad and toss to combine! Sprinkle with hemp seeds.
