Kale Salad with Cashew Dill Dip

  • 1 bunch of kale, any kind, stripped, washed and dried.
  • 3 – 4  tbsp cashew dill dip
  • 1 avocado, diced
  • 1/4 cup red or orange bell pepper
  • cucumber, diced
  • sesame seeds and or pomegranate seeds

Place the kale in a bowl.  Add the cashew dill dip and scrunch and massage the dip to “wilt” the kale.   This should not take more than a minute or two.

Place the kale salad on individual platters and garnish with avocado, peppers and cucumber.  Sprinkle with sesame and pomegranate seeds.

Serve on top of a few leaves of spring mix or zucchini noodles.   A small helping of crumbled goat feta is a nice addition.