Summer Garden Salad is a fusion of goodies, such as greens, veggies, fresh figs, and homemade Cashew Cheese. It is refreshing, flavorful, and full of nutrients.
We are at the beginning of August and some of you may have lots of veggies in your garden. Even if you do not have a garden, the supermarkets offer a wide range of fresh local produce. This Summer Garden Salad recipe may give you inspiration, on how to blend them together and create a delicious meal. And of course, you can use other veggies, or fruits instead of the ones that I am using. It will be perfectly fine.
I personally decided to add some fresh figs for change, but you can try other fruits as well. However, they go well with the tasty cashew cheese that is so easy to make. You may also like the VEGAN GREEK SALAD with ALMOND FETA if you are a Mediterranian cuisine lover. They are both delicious and highly satisfying. Especially with some roasted potatoes or a slice of whole-grain sourdough bread.
I truly hope you find this recipe appealing and that you will try it. If you have any questions or suggestions, please leave a comment. I will be happy to hear from you. Thank you for visiting and I wish you a wonderful day.
SUMMER GARDEN SALAD
Equipment
- Food processor
- cotton cloth
- 4 inch diam cake spring form
- plastic wrap
Ingredients
- 1 romaine lettuce washed and cut into thin slices
- 2 cups baby spinach
- ¼ cup red cabbage cut into thin slices
- 4 radishes cut into thin slices
- 10 cherry tomatoes cut in half
- 3 scallions
- Himalayan pink salt to taste
- 6 fresh figs cut into quarters
- Toss everything in a bowl top with figs and cashew cheese.
- DRESSING
- ¼ cup olive oil
- ¼ cup balsamic vinegar (good quality) or fresh lemon juice
- 2 tbsp Maple syrup
- 1 tsp garlic powder
- Mix all well in a bowl or jar.
- CASHEW CHEESE
- 1 ½ cup raw cashews soaked for 6 hours and rinsed
- 1/2 cup of water
- 1 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 2 tsp garlic powder
- Himalayan pink salt to taste
Instructions
- Blend cashews and water in a food processor until smooth.
- Transfer the mixture into a bowl lined with cotton cloth. By using your hands, squeeze the mister out as best as you can.
- Place the mixture into a clean bowl and add all the ingredients. Mix well with your hands and create a ball.
- Preheat the oven to 400F, 200C.
- If you have a mini cake spring form, you can place the cashew cheese there. If not, cover the cheese into plastic wrap and place into freezer for 30min.
- Peal the plastic off, place the cheese on baking sheet lined with parchment paper and bake for 15 to 20min.
- Let it cool down and serve.
