Name: Vegan kale salad with cashew-cranberry mix
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serving
Cuisine: European
Ingredients: 300 Gramm fresh kale; 130 Gramm Chickpeas from the jar; 100 Gramm small tomatoes; 50 Gramm Cashew-cranberry mix; 5 Esslöffel vegan yogurt alternative, unsweetened; 1 Esslöffel Tahini; 1 Stück(e) Lemon for juice; 3 Teelöffel Olive oil; 1 Prise(n) Salt and pepper

Fresh, crunchy and full of flavor: our kale salad with cashew-cranberry mix is the perfect mix of savoury and sweet. With creamy cashews, fruity cranberries and a light vinaigrette, this power salad is a highlight on any plate. Whether as a light main course or as a side dish - this recipe brings freshness and enjoyment to your everyday life!

Total Duration:
15 Min
Preparationtime:
5 Min
Cookingtime:
10 Min
Portions:
2

Ingredients

300 g fresh kale
130 g Chickpeas from the jar
100 g small tomatoes
50 g Cashew-cranberry mix
5 tbsp vegan yogurt alternative, unsweetened
1 tbsp Tahini
1 pc Lemon for juice
3 tsp Olive oil
1 Pn. Salt and pepper

Suitable for:

vegan
vegetarian
lactose free

Salat mit Cashewkernen, Cranberrys und Tomaten liegt in schwarzer Schüssel auf Holztisch.

Preparation

Remove the stalks from the kale, wash and cut into bite-sized pieces. Mix the vegan yogurt, tahini, lemon juice, olive oil, salt and pepper to make the dressing. Massage the dressing well into the kale with your hands. Drain the chickpeas and wash and dice the tomatoes, then mix both into the salad.

Serving tip: To finish, top with the Seeberger cashew-cranberry mix.

02.06.2022

in Recipes