Soak the cashew for 1-3 hours
After the cashew is soaked, drain it and then blend it with some water and a pinch of salt until it becomes a creamy texture
Refrigerate the cream for 15 minutes
Wash the rucola and the cherry tomatoes, and cut the cherry tomatoes
Toss the vegetables and the oregano, salt, olive oil and vinegar in a bowl and mix them together
Toast the almond slices and put them into the salad
Put 1 tbsp cashew cream in the salad and enjoy!
I've tried the salad with other types of salad such as green salad and it actually turned out pretty well, bur rucoladefinitely works best!
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|Serving Size: 1 Serving (755g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 18 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 37.6mg||1 %|
|Potassium 1751mg||46 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 20.1g|
|Protein 6.5g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 138
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