Soak the cashews: Place 0.5 cups raw cashews (soaked 30 min, then drained) in a bowl and cover with water. Soak for 30 minutes

, then drain. Skip soaking if using a high-speed blender like a Vitamix.

Steam the corn: Steam 1 cups steamed corn kernels (fresh or thawed frozen) until just tender. Set aside and allow to cool fully before adding to the salad — hot corn will wilt the kale and soften the avocado.

Massage the kale: Place 2 cups fresh kale, chopped in a large mixing bowl. Using clean hands, squeeze and rub the kale firmly for about 1 minute

until it softens, darkens slightly, and loses its bitterness.

Prep all salad ingredients: Cube 2 cups fresh mango, cubed, dice 1 cups avocado, diced, 2 cups English cucumber, diced, 0.5 cups red onion, diced, and 1 cups bell pepper, diced (any color) into bite-sized pieces. Keep avocado chunky — do not mash. Add all prepped ingredients into the bowl with the kale.

Blend the dressing: Add 1 cups fresh cilantro (1 full bunch), 0.3 cups fresh lime juice, 0.3 cups avocado oil, 3 tablespoons water, drained 0.5 cups raw cashews (soaked 30 min, then drained), 1 teaspoons salt, and 1 teaspoons garlic (minced or garlic powder) into a blender. Blend on high until completely smooth and creamy. Add water 1 tbsp at a time to thin if needed.

Dress and toss: Pour the creamy cilantro lime dressing over the salad bowl. Toss gently until every ingredient is evenly coated. Fold in the diced 1 cups avocado, diced last to keep the pieces intact.

Serve: Serve immediately in wide bowls. For meal prep, store dressing and avocado separately and combine just before eating.