Mixed Vegetable and Stone Fruit Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Healthy, because
Even smarter
Cashews and cheese add plenty of protein and calcium to this recipe, while stone fruit adds valuable vitamins and antioxidants.
The assortment of vegetables and fruits makes this salad particularly beautiful, and a great side for springtime gatherings.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 handfuls Corn salad (lamb's lettuce)
- 2 handfuls Watercress
- 1 handful Broad bean (blanched and skinned)
- 1 large carrot (peeled and cut into thin strips)
- 1 handful pink Cress
- 2 scallions (chopped)
- 1 Chervil (sprigged)
- 1 bunch Radish (thinly sliced)
- 12 Cherries
- 6 Tbsps paleo cream cheese (see below)
- For the dressing
- 5 Tbsps Walnut oil
- 3 Tbsps lemon juice
- For the cream cheese
- 1 ½ cups Cashews
- ½ cup Cider vinegar
- 2 Tbsps lemon juice
- 2 Tbsps water
Preparation steps
1.
For the salad:
2.
Mix together the lamb's lettuce, watercress and broad beans and place in serving bowls.
3.
Scatter over the remaining ingredients.
4.
Mix together the walnut oil and lemon juice to make the dressing, season with a little sea salt and serve alongside the salad.
5.
For the paleo cream cheese:
6.
Place the cashew nuts in a glass container, cover with water and leave to soak in the fridge for 24 hours. Drain well then rinse the nuts under cold water.
7.
Place the soaked nuts in a blender with the remaining ingredients and blend for about two minutes or until you have a very smooth paste. Add a little more water if necessary.
8.
Drape a piece of cheesecloth over the top of a tall container and scoop the cheese mixture into it. Pull the edges of the cheesecloth together to make a bundle and tie with a piece of string. Hang the bag of cheese from the handle of a wooden spoon and let it hang over the container to drain for 24 hours. Season the cheese with a little sea salt and black pepper if desired.
