Creamy Kale and Mushroom Salad by Deliciously Ella
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Creamy Kale and Mushroom Salad by Deliciously Ella

Recipe by Deliciously Ella
Servings
+
–

2

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Ingredients

  • 25 g pumpkin seeds 

  • 65 g sunflower seeds 

  • 125 ml olive oil 

  • Salt, to taste 

  • 1 tsp ground cumin 

  • 200 g mushrooms, thinly sliced 

  • 1 Tbsp apple cider vinegar 

  • 200 g kale, leaves torn and thick stems removed 

  • 60 g cashews, brought to a boil, soaked for 30 minutes, and drained 

  • 100 ml non-dairy milk 

  • 2 tsp Dijon mustard 

  • 1 heaped Tbsp nutritional yeast 

  • Lemon juice, to taste 

  • 2 slices bread 

  • 1 clove garlic 

  • 2 ripe avocados, peeled, stoned, and cut into bite-size pieces 

Directions

  • Preheat the oven to 200ºC. On a baking tray, toss the pumpkin seeds and 25 grams of the sunflower seeds with a tablespoonful of the olive oil, a pinch of salt, and the cumin. Roast for about 5 minutes, until crunchy.
  • Warm another tablespoonful of the olive oil in a frying pan over medium heat. Sprinkle the mushrooms with salt and sauté, stirring occasionally, until golden brown.
  • In a large mixing bowl, massage 2 tablespoonfuls of the olive oil, the apple cider vinegar, and a generous pinch of salt into the kale until soft.
  • For the dressing, blend together the cashews, non-dairy milk, mustard, nutritional yeast, lemon juice, and remaining olive oil and sunflower seeds until smooth and creamy.
  • Toast the bread, rub with the garlic, and dice to form croutons.
  • Massage the dressing into the kale and toss with the toasted seeds, mushrooms, avocado, and croutons.

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