Collard green salad with cashews and lime

Delight your taste buds with this zesty collard green salad featuring crunchy cashews and a refreshing lime dressing. Perfectly balanced flavors in every bite!

Ingredients:

• 1 cup unsalted, roasted cashews, divided
• 4 tablespoons finely grated Pecorino, divided, plus shaved for serving
• Kosher salt, freshly ground black pepper
• 1 anchovy fillet packed in oil, drained, finely chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon pink peppercorns, crushed, plus more for serving
• 1/2 bunch collard greens, ribs and stems removed, leaves coarsely torn

Instructions:

1. Blend together 1/2 cup of cashews, 2 tablespoons of grated Pecorino, and 3 tablespoons of water in a food processor until you achieve a smooth, creamy mixture. Add more water if needed to reach desired consistency. Season with salt and black pepper. Keep the cashew paste aside.
2. In a large bowl, mix together anchovy, oil, lime juice, 1 teaspoon of pink peppercorns, and 2 tablespoons of grated Pecorino. Season with salt and black pepper. Roughly chop the remaining 1/2 cup of cashews. Combine the nuts and collard greens into the bowl and stir to coat, gently massaging the dressing into the leaves to soften them.
3. On each plate, spread a layer of the reserved cashew paste. Arrange the salad on top and sprinkle with shaved Pecorino. Finish off by sprinkling some more crushed pink peppercorns over the salad.

Summary:

• Calories: 1420 kcal
• Fat: 127 g
• Protein: 34 g
• Carbs: 51 g
• Potassium: 938 mg
• Magnesium: 385 mg