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Kale, Mint, Cashew Salad with Salty Cheese

The mint in the salad is an unexpected welcome, and the salty cheese refers to any crumbly white cheese you like— cotija, queso blanco, ricotta salata, feta... they all work well here but steer clear of parmesan or pecorino.

Ingredients :

3 Lacinato kale leaves per person

3-4 mint leaves for every two persons

a small handful of raw cashews ( about 1/4 cup for every two persons)

salty cheese— your choice

olive oil


lemon juice

De-rib the kale by ripping off the leaves from the tough stalk. Chop the kale and place it in a medium bowl.

Massage the kale for 2-3 minutes, or until it starts to break down and soften a bit, with a glug of olive oil and a pinch of salt Squeeze half a lemon over the kale and massage it again for a few seconds. Taste and adjust the acid, olive oil, and salt keeping in mind that you will be adding cheese, which will add another layer of salt.

Chop the mint and add it to the kale. Chop the cashews and add them to the salad. Crumble the cheese over the salad and serve.


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