Crunchy Cashew Avocado Salad

I had this unexpectedly delightful salad at a local restaurant and wanted to recreate it at home. While this isn’t an exact match, it meets my criteria. A little spice, a little sweet, and an Asian undertone, this salad is one to keep on rotation!

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Crunchy Cashew Avocado Salad

2 servings

• 2 tsp Fish Sauce

• 1 TBS Soy Sauce

• 2 TBS Olive Oil

• 1 tsp ginger

• 1 tsp kosher salt

• 1/2 tsp sriracha

• 1/2 tsp pepper

• 2 cups packed kale

• 2 cups packed spring mix

• 1/3 cup halved cashews

• 1 1/4 tsp honey

• 1 large avocado

Tools: skillet, knife, parchment paper

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1. In a medium sized bowl, mix dressing together using the first 7 ingredients listed (Fish sauce to Pepper)

2. Wash and cut kale into bite sized pieces

3. Add the 2 cups of kale to the dressing. Massaging the dressing into the kale. Set aside

4. Chop the cashews into small pieces

5. Add cashews to a skillet over high heat. Toss and toast for 1 minute

6. Add the honey directly to the cashews, mixing. Continue to stir and cook for 1 minute.

7. Pour honey cooked cashews onto a small strip of parchment paper, spreading out as much as possible

8. Slice the avocado in half (lengthwise), remove the pit, then cut each half into chunks (rather than strips). Don’t remove avocado from shell until ready to plate

9. Toss the spring mix with the dressed kale and split between 2 plates or large bowls

10. Add the avocado chunks to the salad and top with the honey cashews

11. Serve immediately

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Speed it Up

• Buy pre-cut kale

Prep in Advance

• Cashews may be prepared, then cooled and stored in pantry until ready to use.

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