Raw Rainbow, Lemon Cashew ( VEGAN ) Salad
If you find eating a salad for lunch isn't enough for you to actually feel satisfied and full, try this one. Its very quick to make just a bit of chopping and mixing of the dressing. Plus if you take anything away from reading this recipe, screen shot or jot down the dressing it tastes incredible. Then you can keep a jug of it in the fridge and add it to any salad you make, for a super flavoursome lunch.
Serves 2
INGREDIENTS
1 beetroot grated
half a fennel, thinly sliced
80g of kale
2 handfuls of spinach, chopped
100g chickpeas
1 avocado, thinly sliced
2 carrots, grated
1 tbsp of sesame seeds
quarter of a white or red cabbage, thinly sliced
handful of cashews
The Dressing
4 tbsp cold water
2 tbsp of toasted sesame oil
3 tbsp of cider vinegar or white wine vinegar
3 tbsp of soya sauce
1 tbsp freshly grated ginger
1 tsp maple syrup
zest of 1 lemon, 4 tbsp of juice
3 tbsp cashew nut butter
pinch of black pepper
METHOD
1. Add all the ingredients for the dressing together in a small bowl and whisk (I used a jar with a lid and shook the mixture until it was fully combined) Taste to check the seasoning, before adding some salt or pepper if needed.
2. Add all the chopped veg into a bowl and toss together with the dressing.
& enjoy.
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