Black Kale & Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons & A Bright Shallot Vinaigrette

Shallot Vinaigrette

Ingredients..serves 4
2 large handfulls chopped Black Kale
2 small handfulsls baby spinach
10-12 torn leaves of fresh Basil
3/4 cup baby black lentils
1 large mango diced
1/2 red onion sliced
4 tbsp cashew dust..(ground cashews)
1 red bell pepper sliced
1 handful of Rasberries to top
Rosemary croutons to garnish..(see our Mixed kale salad recipe on our site)

Dressing
3/8 cup minced shallot
3/8 cup extra virgin olive oil
3 1/2 tbsp white wine vinegar
3/4 tsp dijon mustard
1 tsp agave nectar
…Place all in a sealed jar and shake well..refrigerate unused portion.

Directions for salad…combine the 3 different greens in a large mixing bowl..add mango, onion and red pepper and drizzle with dressing to coat..season with salt and pepper..arrange on a plate and top with black lentils and Rasberries ..sprinkle with cashew dust and top with croutons..Enjoy!

Tips..do not overdress salad..in place of Rasberries you can substitute blackberries or blueberries..

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