Summer Peach & Blueberry Salad with Sweet Cashew Mustard Dressing
Ingredients
- 2 tsp olive oil, divided
- 1 bunch kale, destemmed and cut into bite sized pieces
- 2 cloves garlic, divided
- 1, 15 oz can of chickpeas, rinsed, drained and pat dry with a clean kitchen towel
- 1/2 tsp oregano
- 1/2 tsp fennel seeds or ground coriander
- 1/2 tsp garlic powder
- 1 cup corn
- 1-2 peaches, pitted and sliced thin
- 1/2 cup fresh blueberries
- 1 small avocado, sliced
- 1/4 large red onion, thinly sliced
Sweet Cashew Mustard Dressing
- 1 tbsp cashew butter, salted
- 1 tbsp Dijon mustard or whole grain Dijon mustard
- 1 tbsp maple syrup
- 1/2 tbsp white wine vinegar
- 1 clove garlic, finely minced or 1/4 tsp garlic powder
- 2-4 tbsp water
- 1/4 tsp Red pepper flakes (optional)
Preparation
Heat up 1 tsp olive oil in a large pan over medium low heat and add 1 clove of garlic, sauté until fragrant.
Add the destemmed and chopped kale to the pan and sauté with a pinch of salt until wilted to your preference. Transfer the kale to a large mixing bowl.
In the same pan, heat up the remaining olive oil. Add in chickpeas, oregano, fennel seeds or ground coriander, and garlic powder. Sauté until some chickpeas slightly brown, about 4-5 minutes. Remove from heat.
Prepare the Sweet Cashew Mustard Dressing: In a bowl, combine cashew butter, Dijon mustard, maple syrup, white wine vinegar, minced garlic or garlic powder, and 2 tbsp water. Mix well, and if desired, adjust consistency by adding more water.
Assemble the salad: To the bowl of sautéed kale, add chickpeas, thinly sliced red onion, corn, peach slices, avocado slices, and fresh blueberries.
Optionally, give the salad a gentle mix to distribute the ingredients evenly.
Serve the salad with the Sweet Cashew Mustard Dressing on the side or drizzled over the top.