It has been more than a week since I returned from my trip to Rome, but I still think about the delicious wild strawberries I had almost every day. They taste just like candy, so deliciously sweet. Also, they’re
somewhat less juicy than the normal strawberry. Once home, I thought of all the not so obvious recipes I could create with strawberries. Spinach and strawberries as I have eaten in Rome is already quite common. So after a little experimentation and some happy faces, this delicious strawberry salad with fresh cashew dressing was up and ready to be posted.
The salad dressings as you can buy at the store are filled with sugars and are often not dairy free, but it’s so easy to make it yourself!
The salad itself is super easy to digest and actually a bit too light to be considered a salad, so the dressing makes all the difference. Fresh, but also nice and full and sometimes you might think of a cake. Because aren’t cashews and strawberries a match we know as a combination for a (raw vegan) cake?
For two bowls you’ll need the following:
- 3/4 cucumber
- 400 grams strawberries
- quite a handful of cashew nuts (unsalted and unroasted)
- a small pinch of Celtic sea salt
- two tablespoons water
- juice of one lemon
- a small apple or half of a large apple
Let the cashews soak for at least 15 minutes in a glass of water.
First, run your cucumber through the spiralizer. If the cucumber is not organic, peel it first. I spoke about the spiralizer before, but if you don’t have one you can just use a potato peeler or a cheese slicer.
Then cut the strawberries into thin slices. Mix this with the wisps of cucumber in a bowl and place in the fridge.
Rinse the cashew nuts and put them in a blender or food processor along with the juice of one lemon, a pinch of salt, two tablespoons of water and the apple (peeled if you want to keep the dressing white). Blend it until a creamy texture is formed. If the dressing is too dry then you’ll need to add more water or lemon juice if you like.
Are lemons too acidic for you? Try a lime or add as extra a little bit of orange juice.
The dressing is best if you let it cool in the fridge. If you would like to save this salad for later, it’s better to keep the salad and dressing separately.
photos and text by the creator green (c) (copyright)