Summer + Fresh Fruit = Salad Attack! Summer is the season of salads, perfect for when we're just too lazy to turn on that hot oven. Fresh fruits and veggies all dressed up in a gorgeous cashew dressing! I chose mostly stone fruits for this salad since they truly are summer's prize possession. Cherries provide a gentle sweetness harmonized by the tart apricots, while the blueberries smoothly accompany the hearty fats!
Cashews, a long time love of mine, from desserts to mac and cheese, they go with everything! In this recipe, I used cashews to create a super creamy and satisfying dressing that is sure to please most anyone. Cashews actually hold a lower fat content than most other nuts, hard to believe I know. The cashew tree is native to Brazil and is highly cherished due to its precious woods and fruits (the cashew apple and nut). Cashews are also a great source of copper, which helps regulate energy production and bone flexibility within the body. Magnesium is also an essential nutrient provided by cashews, which additionally aids in bone growth by balancing calcium levels.
A Colorful Summer Salad
Gluten Free, Vegan, Nut Free Option
1 cup cashews, soaked for at least 4 hours* (see below for a nut free option)
1 tsp apple cider vinegar
1 tbp agave nectar
2 cups chopped spinach and kale
2 small apricots, sliced
2/3 cup fresh blueberries
8 fresh cherries, halved
1 small red onion, sliced
1 avocado, halved and sliced
1/4 cup almonds, roasted
For the Dressing, add the soaked cashews, agave and apple cider vinegar to a high speed blender, along with about 1/2 cup water, and blend until smooth. Pour the dressing over the tossed greens and massage with your hands to help it infuse. Let your greens marinate in the fridge for at least 20 minutes, or up to one day.
Next, prepare your toppings. Arrange your salad greens on a plate and top with the fruits, veggies and nuts. Serves 2, enjoy!
*Forget to soak those cashews, having trouble finding RAW cashews or are you allergic? No problem, simply swap those cashews for tahini! To make the tahini dressing, add 3 tbs tahini, the juice of one lemon, 1 tsp liquid aminos and 1 tsp agave nectar to a small bowl and whisk to combine.
Other Topping Ideas:
- Roasted Sunflower Seeds
- Roasted Chickpeas
- Sauteed Tempeh
- Manchego Cheese
- Sharp Cheddar Cheese