Corn and Kale Salad with Cashew Crema
1 pound kale, stems removed and torn into pieces
3 cups corn (from about 5 ears), cooked and cut off cob
1 lime, juiced (2-4 T.)
1 generous teaspoon salt
1 cup raw unsalted cashews, soaked at least 2 hours and drained
1 T. apple cider vinegar
1 T. Tamari
2 t. chili powder
2 t. smoked paprika
Place kale in a large salad bowl. Pour over lime juice and salt and massage with clean hands for 2 minutes until about half its original volume. Pour over corn.
Make crema: Place all ingredients in a high speed blender or food processor and blend until smooth adding some water 1 T. at a time if needed.
Pour crema over salad and mix well. Season with salt and pepper if needed.