My Kale Salad with Peppers, Cashews & Lime Vinaigrette is just another way to enjoy a delicious and healthy head of fresh kale. This works very well as a side salad, but I can see some tender roasted shrimp or a chicken breast along with this salad for a meal that will blow your mind. I start by roasting a colorful mixture of yellow and red peppers, and then add a sprinkling of buttery cashews for crunch; I finish the salad off with a tart lime vinaigrette and believe me, this salad is as tasty as it is healthy.
Red & yellow bell peppers ready to be roasted
(To view this recipe, click on the blue title of the blog post above*)
Kale Salad with Peppers, Cashews & Lime Vinaigrette
Ingredients:
- 1 yellow bell pepper, thinly sliced into 1-inch slices
- 1 red bell pepper, thinly sliced into 1-inch slices
- 1 Tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 large bunch of kale, stems removed and leaves chopped into bite-sized pieces
- ½ cup cashews
- For the vinaigrette:
- 1 teaspoon Dijon mustard
- Juice of 2 limes
- ¼ cup extra virgin olive oil
- Pinch of crushed red pepper flakes
- Pinch of salt & pinch of pepper
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Place the yellow and red pepper slices on the baking sheet and drizzle with olive oil. Season the peppers with salt and pepper. Roast the prepared peppers in the preheated oven for 25-30 minutes, or until tender.
- Meanwhile, divide the kale amongst four salad plates. Top with cashews and when the peppers are roasted, the roasted peppers.
- To make the vinaigrette, combine all of its ingredients in a mixing bowl and whisk until emulsified. Drizzle some of the vinaigrette on each salad before serving.
Tagged: cashews, Dijon mustard, kale, kale salad, lime juice, lime vinaigrette, raw kale, red peppers, roasted peppers, Salad, side salad, yellow peppers
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