To celebrate the Chelsea Flower Show, I’ve teamed up with Indigo Herbs, to create this Summer salad with flowers and a deliciously creamy, cashew salad dressing. I just love eating lots of fresh and vibrant salads during this time of year and am currently really enjoying all of the wonderful asparagus that’s in season at the moment. Eating seasonal fruits and veggies is something that I’m trying to incorporate more of into my daily diet and I love this time of year for that! Not only does eating seasonal produce usually mean that it will be slightly fresher, but I also find that seasonal foods are often cheaper as well.
My favourite part of this dish would probably have to be the dressing! It’s SO creamy, and not a drop of actual cream.. or any dairy products I sight! As you will full well know, cashew nuts are an absolute essential ingredient in my kitchen cupboards and a staple for many, many recipes! They’re such a versatile nut and can be used to make both sweet and savoury dishes. I love to snack on them on their own, add them to salads & stir- fries, use them in raw desserts, to make nut milk and blend them to create a cream- like this dressing. They create a really velvety, smooth texture and are a good way to include some plant based protein and healthy fats.
One of the great things that I love about salads, is that you can just throw in whatever you have in the fridge and really layer things up. Here, I’ve started with a bed of fresh rocket and spirilized beets, then topped this with some edamame beans, sautéed asparagus and a sprinkling of the Indigo herbs Seed topper. To complete the plate, I’ve scattered dollops of the cashew dressing and some pretty pansies. Note- the little purple flowers are just for decoration, so I wouldn’t eat those ones!
Summer BBQ season is fast approaching, this would be an amazingly dish to take along and would definitely look pretty impressive on the buffet spread! You could always try adding some prawns or chicken for an extra boost of protein, if you wanted to enjoy this as a main meal. If you have any of the sauce left over, you could always pair it with some crackers as a dip or even spread it on toast.. to be honest I think it would be delicious with virtually anything! If you try this recipe, I hope that you enjoy it and definitely check out Indigo Herbs, as they have so many wonderful products and also more recipes on their site! Okay.. so time for the recipe!
- 1/2 cup Indigo Herbs cashew nuts
- 1 tbsp honey
- 1 tbsp lemon juice
- Sea salt & black pepper to taste
- 1/2 clove garlic- crushed
- Pinch of mixed herbs
- 1/4 water
- Large handful of rocket
- 60g asparagus spears
- 1 small raw beetroot
- Handful of cooked, shelled edamame beans (I buy mine frozen and cook them myself)
- Indigo Herbs Seed salad topper
- Edible flowers to garnish
- To create the dressing, add all of the ingredients into a high powered blender or food processor and blend until smooth and creamy. Add a dash of extra water if needed, to help everything blend together.
- Once the dressing is really smooth and creamy, season to taste with salt and pepper and set aside.
- For the salad, chop the asparagus into thirds and pop these into a frying pan with a little rapeseed oil and sauté over a medium heat until vibrant and tender.
- Meanwhile, peel the beetroot and spiralize this into spaghetti strands.
- Layer the salad, starting with the rocket, then add the beetroot, edamame beans and asparagus.
- Scatter a few dollops of the dressing around the salad and sprinkle over a generous handful of the seed mixture.
- Finally, finish the dish with a few edible flowers for decoration and serve!