Time to cook
Dinner as a side
Spring Salad with avocado cream
This is another borrowed recipe from the Danish salad specialist. This is a perfect recipe for an easy and very green Spring salad. I have adjusted- as usual. Be very careful with the cashews. You can use other nuts or serve in a separate bowl.
150 g cashews, roasted on dry pan and tossed with 1 tbsp of good sea salt
1 squash or courgette, sliced very thinly- I use an asparagus peeler
125 g of roquette or rocket salad
100 g of lactose free cream cheese
Juice of a lemon
1 ripe avocado
sea salt and pepper to taste
A good handful of curly parsley
Mix the ingredients for the avocado cream, in the blender until smooth. Keep in a separate bowl.
Roast the cashews on the dry pan until fragrant and start to smoke a little bit. Toss with the sea salt and leave to cool on baking paper.
Place the rocket salad on a large serving plate, add the sliced courgette on top and finally sprinkle with additional rocket and the cashew nuts.
Just before serving add a dollop of the avocado cream and serve the rest together with the salad.
The recipe calls for paprika and olive oil to be added to the cashews. I think, they are much more versatile and actually taste better without the additional oil, so I keep them in a closed glass jar (for about 2 weeks) and add to some of my different salads.
You can create noodles of the squash if you have a spiralizer. I don’t and happily use an asparagus peeler- important is just to have thin slices.
If you keep the avocado cream separate, it will keep a couple of days in the fridge and is very good with oven roasted potatoes or as a dip.