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America’s Healthy
Cooking Teacher

Tossed Salad with Smoky Cashews

This salad is light and refreshing which is nice, but the smoked cashews bring a richness to it that is just so yummy!

Makes 4-6 servings

Ingredient List: 

Smoky Cashews
1 cup raw cashews
2 tablespoons finely minced fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons coconut sugar
2 teaspoons sea salt
1 tablespoon avocado oil

Salad:
1 small cucumber, diced
2 cups cherry tomatoes, halved
3 Belgian endive, shredded
1 small radicchio, shredded
1 cup, fine matchsticks jicama
¼ cup avocado oil
Juice of 1 fresh lemon
2 teaspoons brown rice syrup
Sea salt
Cracked black pepper

Step By Step Instructions: 

Preheat oven to 350o. Spread cashews in a single layer on a rimmed baking sheet. Toast in oven, stirring once or twice, until golden, about 10 minutes. While hot, toss cashews with remaining ingredients to coat. Serve warm or at room temperature.

For the salad, combine all ingredients in a mixing bowl and whisk together dressing ingredients, seasoning to taste with salt and pepper. Toss salad with enough dressing to coat and fold in smoky cashews. Serve immediately