Avocado & Tomato Salad
21st July 2015
New You Boot Camp Egg Drop Soup
24th August 2015
Ingredients
Vanilla Cashews
- 2 cups raw cashews (sprouted and dehydrated if you have the patience and time)
- 2 tbsp raw maple syrup
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp Himalayan Crystal Salt
Salad
- 6 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp Dijon-style mustard
- Himalayan Crystal Salt
- Freshly ground black pepper
- 8 cups mixed lettuce greens
- 8 black mission figs halved
- 1/4 small watermelon deseeded, rind removed, and thinly sliced
- 2 servings prosciutto
- 1/2 cup Vanilla Cashews
Servings:
Instructions
- First things first: Preheat the oven to 350°F so you can bake your sweet-and-savory nuts.
- Dump the cashews in a large bowl and add in the maple syrup, coconut oil, vanilla, and salt.
- Mix until well coated.
- Spread the sticky nuts in a single layer on a parchment-lined baking sheet.
- Pop the tray in the oven for 6 minutes and then stir the nuts around before toasting them for another 6 minutes or until golden brown.
- Remove them from the oven to cool on the counter. In the meantime, bake the Porkitos if you haven’t already.
- The zesty lime salad dressing is a breeze to make: In a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.
- Dump the greens in a large bowl and toss with the vinaigrette.
- Divide half of the greens onto four plates and cut up the figs and watermelon.
- Place half of the fruit on top of the greens, before adding the rest of the greens. Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.
- The one exception? Crunchy ingredients (e.g. Porkitos, bacon bits, nuts, etc.), which go on top. Add ‘em last so they stay crispity-crunchity. Grind on some black pepper and dig in!
