This Thai Basil and Cashew Kale salad is the perfect balance of sweet and spicy

Serves 2-3


  • 1 C raw cashews soaked in water overnight then drained
  • 2 tbsp grape seed oil
  • 1 5 oz package of Kale 
  • 2 tbsp Bulgarian or greek yogurt, plain 
  • 5 Thai basil leaves
  • 1 garlic clove
  • 2 Thai chilies prepared 
  • 1 champagne mango diced
  • 1/2 bell pepper diced
  • 2 carrots shredded
  • black sesame seeds 
  • salt/pepper
  • 1/2 lime, juice 

To prepare Thai chilies pour boiling water over the top for 10 min and let soak, then remove the seeds. Next in a food processor blend cashews, basil, garlic, Thai chilies and grape seed oil. Place in a bowl and fold in yogurt, lime and season with salt and pepper. Massage this into the kale, add your carrots, mango and bell pepper. Top with sesame seeds and fresh cilantro.