Killer Kale Cashew Salad

Killer as in K I L L – C A N C E R or in some cases prevent! This is a one of my most health promoting and cleansing dishes. It’s high in phytochemicals and contains an abundance of vitamins, minerals and nutrients. Kale is the star in this dish hence the name! Of all the leafy greens, Kale is the richest in carotenoids and lutein; which are two phytochemicals proven to protect against cancer. Kale also helps regulate estrogen levels in the body, protecting us of things like breast, prostate & bowel cancer. It contains more calcium than milk and in a more absorbable form to protect us against osteoporosis and arthritis. The massaging technique used in this recipe breaks down the kale, allowing us to receive it’s full nutritional profile and begins the digestion phase making it easier to eat.  

I was inspired to make this by a hike me and my younger brother did this afternoon. We hiked a slow and steady pace all through the hills in St.Louis, Missouri at Castlewood Park. There’s the prettiest little lookout at the top that we stopped at and ate fresh watermelon; spitting the seeds down to the bottom!

Come dinner time, I was craving something full of veggies and rich in healthy fats. An interesting fact – when performing aerobic exercise like this hike, the body utilizes more of its fat stores for energy vs carbohydrate stores.  Hence, the heavy fat content in this dish (cashew sauce and edamame) and medium – low carbohydrate content (jicama and edamame and fibrous vegetables). Regardless of activity, this is a great dish to add to your weekly line up, it contains an abundance of cleansing and detoxifying veggies and is very time savvy to toss together in minutes. Feel free to leave the tuna out and swap it for your other favorite source of protein like shrimp, crab or lobster!

The sauce in this dish is made mainly from cashew butter, giving it a flavor like no other when combined with the fresh basil and chili garlic paste. Cashew butter serves as a source of healthy fats and protein in this dish.

If you don’t eat animal products, feel free to leave the ahi tuna out and double up on the edamame amounts.  Edamame is a plant protein great for vegan or vegetarians, About 1/2 cup of edamame (brand dependent) contains a whopping 12g of protein, 5g of fiber and 5g of healthy fats!

This salad is quite filling due to the brassica vegetables which are high in fiber, and the healthy fats which promote satiety and regulate hunger hormones.

I hope you enjoy it, show me your creations by tagging #NourishingNelli on Instagram or Facebook !

-Nelli

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Killer Kale Cashew Salad

Prep Time

8 mins

Cook Time

3 mins

Total Time

11 mins

 

Servings: 2

Author: Britni Martinelli

Ingredients

• Group 1
• 2 tbsp cashew butter
• 3 tbsp lime juice
• 2 tbsp liquid aminos
• 1 tbsp chili garlic sauce
• 1 tsp toasted sesame oil
• 3 cups massaged kale massaged with a dash of sesame oil & lime juice
• 1 cup shredded carrots
• 3/4 cup jicama
• 3/4 cup yellow bell pepper diced
• 3/4 cup boiled edamame
• 1 cup cabbage shredded
• 1/2 cup diced purple onion
• 1 cup fresh basil leaves shredded
• 5 oz Ahi Tuna

Instructions

1. For the sauce whisk together group 1 in a small bowl and set aside.
2. Massage your kale using a dash of sesame oil and squeeze of 1/2 a lime.

3. For the salad, add all ingredients in a large bowl, pour your sauce over the top and mix everything together to combine and distribute the sauce.

4. Cook and add your fish to the top of your plate; note: sear just enough to darken the outer edges leaving the inside a tender pink color. Careful not to overcook!