This is one of my all time favourite dressings. It is so vibrant and punchy and creamy from the cashews. I ordered a head of Irish red lettuce last week and have been living off it for the last 5 days (it was massive and gorgeous). And I remembered this dressing, I shared a version of it with you last summer. Its just the best and makes enough to last a few days.
Couscous is so quick and handy here but you could add leftover rice, pasta, tinned lentils or beans instead. As well as adding grated carrot, shaved red onion or any leftover cooked veggies that need using up.
Let us know if you try it,
Team GREEN yay!
Note: If you love garlic add extra cloves- I usually do.
Ingredients: makes 2 large salads
- For the green dressing:
- 25g baby spinach, chopped
- 12g basil – or parsley, chopped
- 75g cashew nuts
- 130ml boiling water
- 2 cloves garlic, grated
- Juice of 1 lemon
- 2 tablespoons oil
- Salt & pepper
- For the salad:
- ¾ cup cous cous, salt
- ¾ cup boiling water,
- 2 large tomatoes
- ¼ cucumber
- ¼ head red lettuce
- Toasted almonds
Step 1: Begin by making the cous cous. Add the dried cous cous to bowl, add a pinch of salt and top with boiling water. Cover the bowl with a plate and leave it for 15 minutes.
Step 2: Put the cashews into a bowl and cover with boiling water, leave to soften for 15 minutes. if your blender is not very powerful, soak for a full hour.
Step 3: Toast a handful of almonds on a dry frying pan on a low heat, toss ever minute until toasted. Once cooled, roughly chop them.
Step 3: Make the dressing, to a blender add the basil, spinach, the softened cashews plus the water, lemon juice, oil, grated garlic and a good pinch salt, pepper. blend until nice and smooth.
Step 4: Dice the tomatoes and cucumber. Fluff up the cous cous with a fork.
Step 5: Build the salad add the cous cous to a plate, top with lettuce, tomato and cucumber, pour over the dressing and scatter the almonds on top.
Mix and enjoy