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05 Sep, 2022

Kale and Tomato Salad

We're eeking out the last of the summer produce with this one. The key to this recipe is massaging your kale to soften and start to release its nutrients, so that it's nicer to eat and easier to digest. And then being generous with the cashew dressing, of course.


Serves 2 for a main, or 4 for a side salad.


6 large stems of kale, removed from the stem, washed and chopped finely

1 tbsp extra virgin olive oil

1/4 cucumber, quartered vertically and then sliced horizontally

10 heritage tomatoes, halved

1/2 red onion, sliced thinly

1 large tbsp pumpkin seeds, toasted

1 large tbsp sunflower seeds, toasted

Find the recipe for our cashew dressing here.


  1. Add your kale into a large bowl with the olive oil and use your hands to massage the oil into the kale leaves for at least 3-5 minutes. The longer you massage, the softer the kale will be.
  2. Make your cashew dressing by blending all the ingredients together until smooth.
  3. Plate your salad by starting with a base of kale, then adding your cucumbers, tomatoes and red onion. Top with your toasted seeds and finished by drizzling your dressing over. Mix until coated and serve straight away or keep covered in the fridge for up to 3 days!