Project Description

Vegetarian Salad with Creamy Cashew dressing

Vegetarian Salad with Creamy Cashew dressing.

Serves 4 as a lunch

For the salad.

  • 1 can chickpeas, drained and rinsed, (standard size 425 g before draining )
  • 2 stalks celery finely chopped
  • 3 green onions (scallions), thinly sliced
  • 1/4 cup finely chopped raw broccoli
  • 1/4 cup finely chopped red bell pepper
  • Bunch of chopped coriander

For the dressing.

  • 75 g raw cashew nuts
  • 120 mls water
  • 1 lime, juiced
  • 1 ½ tsp wholegrain mustard
  • 1 teaspoon Mileeven pure Organic honey
  • Pinch sea salt

To make the dressing.

  1. Soak cashews in water for one hour to soften
  2. Pour cashews and liquid into a blender along with lemon juice & honey.
  3. Blend until you have a smooth, creamy texture, stir in mustard. Set aside while you make your salad.
  4. In a large bowl, add in the rinsed chickpeas.
  5. Stir in the celery, green onions, broccoli, red pepper & chopped coriander.
  6. Pour over the dressing & stir until combined.
  7. Serve on top of a leafy green salad leaves. Or just enjoy it all on its own!