[2]
Servings:
4-6Fruits, vegetables and nuts make the basis of a well balanced raw regime. And what better way to combine these three elements than in flavorful apple, fennel bulb and cashew gourmet salad [3]! This colorful recipe, infused with stunning aromas of oranges and freshly chopped herbs, makes for a delicious and exotic lunch or dinner.
More raw vegan recipes: http://rawfoodhealthwatch.com/raw-food/raw-vegan-recipes/ [4]
Ingredients:
For the Vinaigrette:
- 5 tablespoons extra virgin olive oil
- 1 tablespoon (or raw honey)
- 1/2 orange, juiced
- 1 tablespoon diced shallots or green onions.
- sea salt and pepper to taste
For the cashew cheese:
- 1 cup cashews, soaked and rinsed
- 1 tablespoon agave nectar (or raw honey)
- 2 tablespoons orange juice
- 1 tablespoon extra virgin olive oil
- sea salt and pepper to taste
- 1 teaspoon nutritional yeast
- 3 tablespoons finely diced fennel leaves
For the salad:
- 1 thinly sliced apple, with skin
- 2 thinly sliced fennel bulbs
- 1/2 cup coarsely chopped macadamia nuts
Preparation:
For the vinaigrette:
- Blend all ingredients except diced shallot.
- Pour mixture into a bowl, stir in diced shallots and set aside.
For the cashew cheese:
- Process all ingredients in food processor.
- Press the mixture together well and place in the fridge for a couple of hours.
For the salad:
- Toss the apple and fennel slices in the vinaigrette, then layer onto a plate, alternating apple and fennel slices.
- Crumble cashew cheese and sprinkle onto the apple and fennel slices.
- (optional) Top with ground black pepper.
- Serve and enjoy!
Tags:
- apple [5]
- fennel [6]
- Raw food recipe [7]
- salad [8]
- Blender [9]
- Food Processor [10]
