Thursday, October 3, 2013

Avocado Salad with Curried Cashews

If you follow me on Facebook you know I'm a freak for avocados. Just talking about my love for them makes me crave them, which is how this salad was born.

The vinaigrette is nice and tangy, not too sweet. I think taking the time to curry up the cashews really adds a punch of flavor to the salad, though you could certainly use plain nuts (or sub in a different one instead of cashew).

I buy my dried cranberries through, so they're naturally sweetened with fruit juice. If you don't do dried fruit, a nice alternative would be some diced mango or apple.

The dressing and cashews will yield enough for multiple salads; the salad ingredients are written for one large serving.

Avocado Salad with Curried Cashews

2 cups raw cashews
2 tbs. coconut oil
1 tsp. salt
1 tbs. curry powder
1/4 tsp. cayenne pepper

Preheat oven to 350. In a small skillet, melt oil over medium heat. Add salt, curry and cayenne. Stir for one minute and remove from heat.

Spread cashews in an even layer on a baking sheet, and pour curry mixture over the top. Toss nuts around to coat and bake for 10 minutes.

1 tbs. poppy seeds
1 tbs. sesame seeds
stevia, to taste (I used 2 packets)
2 tsp. dried mustard
1 tbs. onion powder (or 1/2 finely chopped shallot)
1/3 cup white balsamic vinegar
1/2 cup olive oil
salt & pepper, to taste

Mix all ingredients in a jar with a lid, shaking to combine.

1/2 firm avocado, peeled and cut into slices
bed of mixed greens and spinach
large handful chopped cilantro
1-2 tbs. dried cranberries

To assemble salad, mix greens and cilantro in a shallow bowl. Top with avocado, cranberries and a small handful of curried nuts. Toss with dressing and taste for seasoning.

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