Warm Courgette & Kale Salad with Vegan Sour Cream

It's the hottest day of the year so far here in England! Courgettes (zucchinis) are super popular in the shops at the moment. I often buy them and then get stuck what to use them for - besides spiralised courgetti.  

This is a delicious warm salad and the sour cream just tops it off perfectly!


1 tbsp olive oil

3 courgettes

5 chestnut mushrooms

1 clove of garlic finely chopped

100g kale

30g pine nuts


150g cashews

Juice of 1 lemon

2 tbsp apple cider vinegar

Salt to season


Gently warm the olive oil in a pan, slice the courgettes thinly lengthways and add to the pan, fry for 5 minutes, then turn, fry for another 3 minutes then add the pine nuts

Meanwhile place the kale on a baking tray, drizzle in olive oil, sprinkle in salt and place in the oven at 160C for 10 minutes

Remove the courgette from the pan, add the mushrooms and garlic and fry for 5 - 10 minutes until cooked

Add everything together in a bowl and stir through the cashew sour cream

To make the sour cream, add the cashews to a nutribullet and pour boiling water over them. Soak for 1 hour. Add the lemon, cider and salt and blitz for a minute or two until smooth

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