Salads are my favorite meals! I sometimes add healthy fats like in this ceasar salad recipe, and I always nourish my body loading my salads with tons of leafy greens. There are so many salad combinations that I love and I look forward to sharing more of my favorites with you. Just like juicing, smoothies, and eating beautiful fruits, I feel salads are imperative to maintaining a vibrant lifestyle. Depending on the season, fresh salad ingredients can be grown in your own home in pots, window sills, tower gardens, or in your own backyard. Organic ingredients are also easily available through local farmer’s markets, and organic health food stores. Salads are also a great way to add in your homegrown sprouts.
Those of us who have adopted a raw food lifestyle don’t live on salads alone, yet salads are a great way to eat the generous selections of seasonal and unique vegetables. Salads are quick and easy to make and full of nourishing vitamins and minerals. With great salad dressings and seasonal varieties, it is usually always available to create a delicious meal.
Lettuce is best when cold. Always wash lettuce in a bowl of fresh spring or purified water. Maybe dry in a salad spinner or dry with a towel. Then wrap and refrigerate until ready to use. Lettuce will absorb the flavor of dressing when the lettuce is completely dry. Consider chilling salads for 10-15 minutes before serving in the freezer.
For the Salad
Use the inner hearts of romaine lettuce for a crispier and crunchier meal. Save the outer leaves for juicing.
For the Dressing
1 cup cashews, preferably soaked
1-2 cloves garlic, peeled
1 lemon juiced
2 tablespoons of cold pressed olive oil (can increase for desired texture)
- Mix all ingredients in a food processor, or blender. (Note: if in a food processor will be more crunchy, and in a blender more smooth)
- can sprinkle salt, pepper, and nutritional yeast for extra taste
- add chopped avocado
And Enjoy! You can modify this recipe to your taste. I love to also add radishes and tomatoes when in season.