Ingredients

• 2 cups kale (leaves torn from the stems and chopped)
• 1/2 small zucchini
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 pinch coarse salt and freshly ground pepper
• 1/4 cup crumbled blue cheese
• 1/4 cup cashew halves, lightly toasted