"Summer on a Fork" Salad with Creamy Cashew & Lemon Dressing
Why I Love This Recipe
This was the very first ever "5 Ingredient Challenge" recipe for Episode 1 of The Vegan Roadie in Ann Arbor, Michigan.
Before you judge me for making a salad ("how vegan cliché!"), you try being in Michigan in the middle of summer and not make something crisp, juicy, and fresh. I couldn't resist! For the "Main 5" ingredients I picked up some gorgeous fresh summer strawberries and kale at the Ann Arbor Farmers Market, watermelon radishes at Randazzo Market and then visited Babo, A Market by Sava to grab the avocado and cashews...let the summer freshness begin!
For my "pantry" items I grabbed some Pure Grade A Michigan Maple Syrup by Snow's Sugarbush, a lemon, garlic powder, onion powder, and salt & pepper (all staples in my kitchen).
Show me YOUR creation @theveganroadie on Instagram, Facebook, & Twitter. #5IC #kaledit
Ingredients You'll Need
2 cups kale
8 strawberries, hulled and sliced
1/2 medium avocado
2 watermelon radish's, thinly sliced
1/4 cup cashews
1 tablespoon lemon juice
3 tablespoons olive oil
1 teaspoon garlic power
1 teaspoon onion powder
1-2 tablespoon(s) maple syrup
1/2 cup water
Salt & pepper, to taste
Tear off kale leaves, rinse and give them a nice healthy massage (who doesn't love a healthy massage!)
Place kale in bowl and set aside
Rinse the strawberries and watermelon radish's and cut into bite-sized pieces
Half avocado and also cut into bite-sized pieces
Mix strawberries, watermelon radishes, and avocado in with the kale
In a blender combine cashews, olive oil, lemon juice, garlic powder, onion powder, maple syrup and water. (Add more water for a less creamy texture)
*Tasting Tip: Dip a small piece of your kale in it to get a preview of your salad experience and then add whatever you think is missing. And don't be afraid to play within the recipe. It's YOUR salad, not mine. Don't like lemon juice, try some orange or another citrus flavor. Go for it!