Salad doesn’t have to be lettuce-based. I know you wouldn’t expect any less than a revamping when it comes to already-flabberghasting recipes. The carrot salad recipe below is as easy on the eyes as it is on your waistline, even with its creamy curry vinaigrette.
For the salad:
4 cups grated carrots
2 cups sprouted beans
2 cups fresh pineapple, cut into pièces
1/2 cup dried cherries
1/2 cup leek, cut into small pièces
For the dressing:
1/2 cup cashew nuts
1/2 teaspoon organic tamari
1 tablespoon honey
1/2 cup unsweetened almond milk
2 teaspoons curry powder
Salt, to taste
1. Soak cashews for at least 1 hour before using. Drain (throw out soaking water).
2. Place shredded carrots, sprouted beans, pineapple, dried cherries and leek into a large bowl.
3. Put all ingredients for the dressing in a food processor (or powerful blender) and blend until homogeneous and creamy texture is obtained. Pour the dressing over the salad. Mix well.
4. Salad time! 🙂
*The stellar salad before being topped with wondrous toppings.*
Spring clean your god pods!!