Kush Kale Salad With Apple Cashew Cheddar

Kush Kale Salad With Apple Cashew Cheddar

4 cups very finely chopped or slivered organic curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp organic Cashew Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 small organic garlic clove, puréed
5 tablespoons cannabis infused extra virgin olive oil
2 tablespoons freshly grated Parmesan

Combine the kale, almonds, apple and Cashew Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and cannabis infused olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

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