Main dishes
AVOCADO AND CASHEW GREEN GODDESS SALAD
Preparation
20
Cooking time
10
Portions
4-6
Ingredients
For the toppings
For the dressing
For the salad
Preparation
For the toppings
- Preheat the oven to 325 °F. Toss the bread cubes and raw cashews with the olive oil and transfer to a parchment-lined baking sheet. Bake in the oven for 10 to 15 minutes, until golden brown. Remove from the oven and let cool.
For the dressing
- In a blender, combine soaked cashews, avocado, herbs, garlic, lemon juice and olive oil until a creamy dressing is achieved. Adjust the consistency of the sauce with a bit of water if necessary. Season with salt and black pepper and set aside.
For the salad
- On a large serving platter, arrange the vegetables in the following order: Boston lettuce, little gem lettuce, baby spinach, cucumbers, radish, tomatoes, scallions and pepper.
- Top the vegetables with the croutons and toasted cashews, in an even layer.
- Dress the salad with the vinaigrette and drizzle with olive oil. Serve and enjoy.
