This gorgeous floral summer salad is an amazing dish to make for a BBQ, it will definitely look impressive on a buffet spread! It's fresh, healthy & sprinkled with nut and seed protein. Cashew nuts are very versatile & tasty - the dressing is SO creamy, yet there is no dairy in sight! This vibrant salad is great as part of a healthy lifestyle.
Equipment
- High Powered Blender or Food Processor
- Frying Pan
- Spiralizer (optional)
- Spoon
- Serving Dish
Ingredients
For the dressing
- 1 Tbsp Honey
- 1 Tbsp Lemon Juice
- Black Pepper to Taste
- 1/2 Clove Garlic (crushed)
- Pinch of Mixed Herbs
- 1/4 Cup Water
For the salad
- Large Handful of Rocket
- 60g Asparagus Spears
- 1 Small Raw Beetroot
- Handful of Cooked Shelled Edamame Beans
- Handful of Nut & Seed Salad Topper
- Edible Flowers to Garnish
Method
- To create the dressing, add all of the ingredients into a high powered blender or food processor and blend until smooth and creamy. Add a dash of extra water if needed, to help everything blend together.
- Once the dressing is really smooth and creamy, season to taste with salt and pepper and set aside.
- For the salad, chop the asparagus into thirds and pop these into a frying pan with a little rapeseed oil and sauté over a medium heat until vibrant and tender.
- Meanwhile, peel the beetroot and spiralize this into spaghetti strands.
- Layer the salad, starting with the rocket, then add the beetroot, edamame beans and asparagus.
- Scatter a few dollops of the dressing around the salad and sprinkle over a generous handful of the seed mixture.
- Finally, finish the dish with a few edible flowers for decoration and serve!
Print
Notes
If you want to make this salad vegan, replace the honey for one of our natural sweeteners.
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