This salad is inspired by something that my husband has been getting for lunch at Organic Avenue. He likes to send me a picture of his lunch so I can figure out recipes at home. All I had to do was visit the Organic Avenue website to get the list of ingredients.
And now we have a new favorite salad to make this time of year. The ingredients are really basic and the flavors combine really well. It is kind of sweet and savory at the same time.
serves 3 to 4
1 green apple
1 dozen Brussels sprouts
3/4 cup dried cranberries
1/2 cup Brazil nuts (walnuts would work really well)
1/4 cup capers
Red pepper flakes, optional
Dice the apple. Shred the Brussels sprouts by cutting them in half through the stem and then cutting them thinly from the fat top side down to the stem. Chop the Brazil nuts. Drain the capers. Mix together.
Lisa’s Cashew Mayo Dressing (makes about 1 1/2 cups)
1 cup cashews
3/4 cup water
The juice of 1/2 lemon
1 tablespoon apple cider vinegar
1 teaspoon vegan sugar
1/2 teaspoon each: garlic powder, onion powder, mustard powder
Place all ingredients into the Vitamix. Blend. If you don’t have a Vitamix, get one. Haha. Ok, if not, just soak the cashews for about 4 hours then blend until super creamy.
Place all of the salad ingredients into a mixing bowl. Add 1/2 cup (or more to your liking) of the mayo dressing and toss well. Enjoy!