1/2 cup raw cashews, soaked overnight or for at least 4 hours
1 tsp. Dijon mustard
1-2 garlic cloves, depends on how garlicky you like it
2 tsp. capers
Juice of 1 lemon
2 Tbsp. olive oil
4 Tbsp. water
1 tsp. honey
Add the kale and lemon juice into a mixing bowl and massage the kale leaves with your hands - this helps to soften the kale leaves. Set aside while you make the dressing.
Add the dressing ingredients into a blender or mixer, and blend until smooth and creamy. Add a few scoops of the dressing into the kale bowl and mix well. Add the remaining salad ingredients and store once more. Store the rest of the dressing in the fridge in an airtight container. Serve and enjoy!