This colorful spring salad is a great way to enjoy some greens while getting your crunch on. It takes about 10 minutes to make, which is perfect when you’d rather be playing outside than in the kitchen making food.
2 bunches curly green kale
1 large carrots
1 small red beet
¾ c. cashews
½ c. raisins
2-3 T. olive oil
1 T. apple cider vinegar
Sea salt
Fresh ground pepper
Rinse and destem the kale. Chop it into smaller, bite-sized leaves, place it in a bowl, and thoroughly knead with fine sea salt. Using a vegetable peel, create shavings from the carrots and beets and throw into the bowl. Chop cashews and add them in with the raisins. Toss altogether with oil and vinegar, and top with fresh ground pepper. For best results, chill in fridge for a couple hours before serving. For more protein, you can roll up this salad in some slices of organic turkey.
