Coconut Cashew Kale Salad
A vegan kale salad with salty cashews, sweet coconut, and a dairy-free yogurt dressing.
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bunches of lacinato/dyno kale
Silk Non-Dairy Almond Yogurt
chopped fresh basil,
red wine vinegar
salt and black pepper
thinly sliced (both white and green parts)
toasted coconut flakes
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Remove kale leaves by stripping from the kale ribs. Very thinly slice the kale leaves, also known as chiffonade. With both hands, massage kale with 1 tablespoon olive oil and 1/4 teaspoon salt.
In a small bowl, whisk together yogurt, 2 tablespoons basil, remaining 1 1/2 tablespoons olive oil, garlic, lemon juice, red wine vinegar, 1/4 teaspoon salt, and few cracks of black pepper.
Add dressing to kale and lightly toss to coat, then add remaining basil, green onions, cashews, and toasted coconut, and toss again. Serve.