Green Cashew Dressing & Cous Cous Salad

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!

Lou 🙂

Note: If you love garlic add extra cloves- I usually do.

Ingredients: makes 2 large salads


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

Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.


Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top.