RECIPE
Rainbow Salad Bowl with Cashew Dressing
Serves 4
Lunch
About this recipe:
A vegan lunch option that is just as beautiful as it is nutritious.
Ingredients:
- ½ cup cashews
- 1 ¾ tsp italian seasoning
- ¼ cup olive oil
- 1 tbsp apple cider vinegar
- 2 cups cherry tomatoes
- 1 cucumber
- 2 carrots
- ¼ red cabbage
- 2 avocados
- 1 butter lettuce head
- 2 cups watercress
- 1 cup pomegranate seeds
Instructions:
- In a food processor or blender, combine cashews, italian seasoning, olive oil, apple cider vinegar, 4 tbsp water and a pinch of salt and pepper. Blend until smooth, adding more water if needed.
- Cut cherry tomatoes in half. Thinly slice cucumber, carrot, red cabbage and avocado. Cut or tear butter lettuce into bite sized pieces.
- Arrange all vegetables in a serving dish and drizzle with cashew dressing. Top with watercress and pomegranate seeds.
| Calories | 437 |
|---|---|
| Carbs | 33g |
| Sugar | 14g |
| Fat | 34g |
| Sodium | 59mg |
| Fiber | 12g |
| Net carbs | 21g |
| Added sugar | 0g |
| Saturated fat | 6g |
| Protein | 10g |