Gorgeous Greek Salad with Creamy Cashew Herb Dressing
Greens, roasted veggies, fresh heirloom tomatoes, cucumbers and red onions with a creamy cashew dressing studded with herbs.
Servings Prep Time
1 5minutes
Cook Time Passive Time
0 0
Servings Prep Time
1 5minutes
Cook Time Passive Time
0 0
Ingredients
Instructions
  1. Put greens and veggies into a bowl. Soak the cashews in 1 cup of cool water for 15 minutes, drain and then add to a blender with 1/2 cup of the water and the juice of 1 lemon. Blend until creamy and smooth. Add more water to thin if preferred. Scrape the dressing out of the blender and into a bowl using a spatula or spoon. Stir in the herbs and salt and pepper to taste. The dressing will become more flavorful in about an hour but can be used right away. Leftovers may be stored, refrigerated for up to 1 week. To serve, top your salad with some dressing and dig in!
Recipe Notes

Swap the roasted beets for any roasted veg you have in the fridge.
If nut allergies are an issue, swap raw sunflower seeds for the cashews and enjoy a creamy nut-free dressing that you’ll want to lick off the spoon!

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