Wednesday, July 31, 2013

Creamy Cashew Cilantro Lime Dressing. Southwest Salad.

I saw a salad similar to this one on Pinterest the other day, except the salad dressing was made with greek yogurt and full of olive oil. I knew I had to try to recreate this cilantro lime goodness, so I went to work. I decided on a base of cashews, because they give dressings such a rich creaminess, and the rest went from there. You really need a high powered blender like a Vitamix for this recipe. If not, you can try soaking your cashews overnight and doing it in your regular blender, but I'm afraid it might still turn out a bit grainy. A Vitamix is quite handy with the "nutritarian" diet, which is the phrase coined by Dr. Furhman.

What is a Nutritarian?
 A person who bases food choices on maximizing the micronutrient load per calorie. Micronutrients are things like vitamins, phytochemicals and minerals.

Click here to read a little more on this. 

 Creamy Cashew Cilantro Lime Dressing

1/2 cup raw cashews
1 small bunch cilantro, about 3/4 to 1 cup
1 lime, juiced
1/2 cup to 3/4 cup unsweetened soy or almond milk
pinch cayenne, optional
2 cloves garlic
pinch salt, optional

Add all ingredients to a high powered blender and blend for a minute or so until very smooth.

Southwest Salad

1 head romaine, chopped small
chopped orange pepper
chopped tomato
2 green onions, chopped
1/2 thawed frozen corn, or as desired
3/4 cup black beans, rinsed and drained, or as much as desired
Creamy Cashew Cilantro Lime Dressing, to taste

First, add the chopped romaine to a large plate or bowl, then layer with remaining ingredients, drizzling the dressing over the top. Enjoy! Perfect summer lunch. This kept me full for like 6 hours until dinner!

No comments:

Post a Comment