Cashew Garlic Mint Salad Dressing Recipe or How I’m Surviving This Year’s Football Season
Fire up your blender, it’s football season and this recipe is for you. The coconut milk blended with the slightly sweet cashews and tanginess of Greek yogurt make this a great dressing on a super-bowl of leafy greens. The mint and lemon zest compliment your favorite slices of vegetables for a party platter dream team full of proteins and minerals. If I was going to assemble a fantasy squad of ingredients to get me through a season, this dressing would be my top draft choice. It’s a great substitution for the fried things that normally blitz my defenses. Staying healthy and keeping an eye on my waistline is as important as watching a 20-yard line. I want to leave the gains on the field. To me, that’s worthy of a victory dance in the end zone!
Cashew, Garlic and Mint Dressing
1 cup cashews
1 Tbs garlic
1 Tbs mint
1 Tbs parsley
1 Tbs basil
1 cup coconut milk
½ cup Greek yogurt
¼ apple cider vinegar
1 tsp lemon zest
Salt & pepper to taste
Pre-soak the Cashews
Pre-soaking the cashews will help break down phytic acid and enzyme inhibitors allowing for easier digestion and absorption of the nuts’ beneficial nutrients.
- Place cashews in a bowl with 1 tsp salt. Cover with warm water and gently stir.
- Let cashews soak between 4 and 6 hours.
- Drain and rinse. Now you’re ready!
Directions for the Cashew Garlic Mint Dressing
- Combine ingredients in a food processor.
- Start blender on low for 15 seconds then high speed to smooth.
- Add salt and pepper to taste.
Spoon onto your favorite greens salad and hand toss to gently coat the delicate produce. Plate and drizzle olive oil to flavor. Or, slice up carrots, cucumbers, bell peppers, your favorite vegetables into easy bite sizes and place on a plate with a dipping bowl of Cashew Garlic Mint Dressing. Serve.
Good for 10 salads or an afternoon of football.