Welcome fellow salad lovers. Have I got a great recipe for you! It meets all of your expectations for a tasty summer salad. Spiraled Golden Beet and Cucumber Salad with Kale is colorful, nutrient rich, refreshing and delicious. As if that wasn’t enough…are you ready for this? It’s topped with cashews. Yum!
These gorgeous golden beets from the garden are ready for the table.
Inspiration for this recipe snuck up on me while picking these. I envisioned the beauty of these golden babies all brightly spiraled up. I am always awed by their rich color.
Combined with a spiraled english cucumber they team up to bring you a unique summer or fall salad.
Add shredded garden fresh kale, and an easy peasy dressing.
I served it up with scallop and shrimp kabobs and my signature dish of sautéed garden greens…
on paper plates, naturally.
Enjoy and please let me know how you like this!
Spiraled Golden Beet and Cucumber Salad with Kale (serves 4)
4 cups spiraled golden beets
2 tablespoons avocado oil
salt and pepper
3 cups spiraled english cucumber
2 cups dinosaur kale, stems removed and chopped chiffonade (stack leaves, roll up tightly like a cigar and slice in thin shreds)
1/4 cup thinly sliced red onion
1/2 cup toasted and chopped unsalted cashews
1/3 cup avocado oil
1/4 cup white wine vinegar
1 pitted date
2 cloves garlic
4 tablespoons primal kitchen mayo
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Preheat oven to 425 degrees. Pop the cashews in a shallow pan and place in the oven while it’s preheating. Set timer for 12 minutes. Remove cashews and let cool, then chop coarsely.
Place beet spirals on a rimmed baking sheet lined with parchment paper or foil. Toss with avocado oil, 1/4 teaspoon sea salt and a pinch of black pepper. Spread spirals in a thin layer. Roast on the center rack in oven for 15 minutes. Set aside to cool when done.
While beets are roasting, chop the kale and spiralize the cucumbers.
To make the dressing, place all ingredients in a high-powered blender and blend until smooth. Or, you can blend with an immersion blender in a wide mouth quart jar.
To serve, combine all of the vegetables together in a large salad bowl. Toss with dressing to taste and sprinkle chopped cashews on top. You will have extra dressing which is a good thing. As usual, I make extra dressing. Having an assortment of already made dressings on hand makes eating clean that much easier. This dressing is great not only on this particular salad, but it’s a favorite of my husbands on any fresh greens.