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The Healthy Dish

Lee Cotton Shares A Salad Recipe Sure To Jazz Up The Way You Look At Greens

Salad doesn’t have to be boring. Add a little sparkle to your plate by using a base of kale, spinach, arugula, quinoa, brown rice, noodles or romaine.

As for garnishes, top your salad with texture and tasty flavors like sunflower seeds, carrots, feta cheese, red cabbage and more.

One of my favorite salads is a raw kale salad, which serves two.

Ingredients: 

Salad
Kale torn off of stems (about 1 to 2 heads of kale)
3 pinches salt
1/2 teaspoon lemon juice
3 teaspoons olive oil
2 tablespoons currants
1 cup roasted cubed butternut squash

Dressing
1/2 cup cashews soaked and drained (soak cashews in a mixing bowl filled with water for two to three hours until soft)
1/4 cup pine nuts
1/4 cup lemon juice
1/2 teaspoon black pepper
2 tablespoon of olive oil
1/4 cup water

Preparation:
Roast squash at 350 F for about 25 to 30 minutes. After, cut it into bite-sized cubes and set aside. Wash kale and place in a bowl. Add salt, lemon juice and olive oil and mix until kale softens. Add cashews, pine nuts, lemon juice, black pepper and olive oil, into a high-powered blender and blend until smooth. Add small amounts of water to dressing until desired thickness. Pour dressing over salad and mix in currants and squash. Enjoy!

(Image via Unsplash)