Raw Broccoli, Brussels & Cashew Salad
Serves
1
Calories
362 per portion
Ingredients
20g cashews
a sprinkle of fresh coriander, roughly chopped
for the salad:
100g broccoli, cut into bite-sized florets
80g Brussels sprouts, sliced
80g sugar snap peas
10g dried cranberries
for the cashew dressing:
1 tbsp cashew butter
1 tsp maple syrup
1 tsp apple cider vinegar
2 tsps fresh lime or lemon juice
a pinch of sea salt and black pepper
How To
To roast the cashews: Preheat oven to 150˚C/300˚F. Place the cashews on a baking tray and roast for 15 minutes.
Transfer to a plate to cool.
Mix the dressing ingredients in a bowl.
Place the salad ingredients in a large bowl. Pour the dressing over the salad and stir well.
Serve the salad topped with the roasted cashews and coriander.
Store any leftovers in an airtight container and refrigerate for up to 2 days.