200g of cashews
200-250ml of almond milk
1 tbsp of Dijon mustard
Juice of 1 lemon
50g of grated parmesan
1 garlic clove, peeled
A pinch of salt
For The Salad
1 large bag of chopped kale (about 200g) or chopped lettuce
2 avocados, cut into bite-sized chunks
1x 400g can of chickpeas, drained (or bite-sized chunks of toast)
100g of parmesan
Place the cashews into a small bowl and cover with boiling water. Leave to soak for at least 10 minutes, or until they soften.
After 10 minutes, drain the cashews and place into a powerful blender or food processor with the rest of the dressing ingredients. Blend until the mixture comes together to create a smooth, thick dressing – you can add a dash more almond milk if needed until the mixture comes together.
Spoon the chopped kale (or lettuce) into a large bowl and pour in the dressing. Mix well until the kale leaves soften a little and everything is coated in the dressing
Add the avocado chunks and drained chickpeas and mix everything together.
Spoon the salad onto a large mixing bowl and top with some more parmesan and pepper.
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