Step 1

Rinse, chop, and dice all veggies and nuts. Wash and de-stem the Kale into a large bowl, ripping the leaves into bite-sized pieces as you go.

Step 2

Firmly massage the Kale with your hands for about 1 minute, until it is soft, tender, and has reduced in volume.

Step 3

Next, prepare the Cashew Dressing by adding all of the ingredients into a high speed blender and processing until thick and creamy. (Note: this mixture will be rather thick)

Step 4

If you are serving the Salad later, please see notes** Otherwise, add as much of the Cashew Mayo Dressing as you’d like into the bowl with the Kale and massage the two together. I had a little leftover dressing, and saved this in a sealed container in the fridge for up to 5 days.

Step 5

Gently fold in the Grapes, Celery, Apple, and Cooked Lentils. Serve the salad in bowls as desired, and garnish with chopped Walnuts.

Step 6

Leftovers will store well in a sealed container for up to 7 days, though it is best to store the Salad greens and veggies separately.