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Cashew Kale Salad with a lemony greek yogurt dressing is a fantastic filling lunch option that takes just a few minutes to make!

Cashew Kale Salad with Lemon Yogurt Dressing

Cashew Kale Salad with a lemony greek yogurt dressing is a fantastic filling lunch option that takes just a few minutes to make!
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 6 servings
Calories 160 kcal
Author Sabrina

Ingredients

Lemon Greek Yogurt Dressing Ingredients:

  • 1/2 cup plain Fat Free Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 lemon juiced (about 2 tablespoons)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoons sugar
  • 2 cloves garlic minced

Kale Salad Ingredients:

  • 1 head of kale leaves removed from the woodsy stems and shredded
  • 1/2 head of red cabbage sliced thinly
  • 1/3 cups cashews roughly chopped
  • 2 carrots julienned or shredded
  • 1/4 red onion minced

Instructions

To make the Dressing:

  1. Mix all the ingredients together in a bowl and let sit while you prepare the rest of the ingredients.

To Assemble the salad:

  1. Preheat the oven to 375 degrees.
  2. Add half of the yogurt dressing to the kale and massage it for 3-4 minutes.
  3. Let sit while you roast the cashews.
  4. Add the cashews to a cookie sheet and put in the oven for 7-9 minutes, or until you can just smell them.
  5. Let the cashews cool.
  6. Add half the cashews to the bowl with the kale and the rest of the salad ingredients.
  7. Toss the ingredients and toss with the rest of the dressing.
  8. Garnish with remaining cashews.
Nutrition Facts
Cashew Kale Salad with Lemon Yogurt Dressing
Amount Per Serving (1 /6th recipe)
Calories 160 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 1.4g7%
Sodium 259mg11%
Carbohydrates 17.8g6%
Fiber 3.6g14%
Sugar 4.8g5%
Protein 6.3g13%
* Percent Daily Values are based on a 2000 calorie diet.