Description
A refreshing and crunchy plant-based salad featuring raw cauliflower, sweet green peas, and buttery toasted cashews tossed in a bright lemon vinaigrette.
Ingredients
Scale
- 1 medium head of cauliflower, cut into tiny florets
- 1 cup green peas, thawed and dried
- 1/2 cup raw cashews
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the raw cashews in a dry skillet over medium heat for 3-5 minutes until golden brown and fragrant. Set aside to cool.
- Cut the cauliflower into very small, uniform florets to ensure they absorb the dressing.
- Combine the cauliflower florets and the dried green peas in a large mixing bowl.
- In a small jar or bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), salt, and pepper until emulsified.
- Pour the dressing over the vegetables and toss gently to coat every piece.
- Fold in the cooled toasted cashews.
- Let the salad sit for 10-15 minutes before serving to allow the cauliflower to soften slightly.