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Asian Kale Salad

August 10, 2016

Hands down the best kale salad EVER!

4 cups raw kale, washed and sliced into thin ribbons
1/2 cup red onion, diced
1 fresh apple, cored and diced
1 avocado, pitted and diced
1 fresh lemon, juiced
1 Tablespoon extra virgin olive oil
2 teaspoons toasted sesame oil
1 teaspoon fresh ginger root, minced
2 garlic cloves, minced
1 Tablespoon soy sauce
1 cup cashews, raw, chopped


  • Throw everything into a large mixing bowl, and using clean hands, mix it all together. It’s messy, but using your hands is the best way to incorporate the avocado right into the salad.
  • Cover and marinate in the fridge for 1-2 hours before serving.
  • Eat the same day, as leftovers don’t keep well (that pesky avocado doesn’t stay bright green!)
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