Mixed Fruits and Nutty-Cream Herbed Salad: 3 Ways!

***Yasmine’s Notes:

These salads are VERY customizable and lend themselves so well to using up any odds and ends pieces of fruits, nuts, herbs, and creams you may have stored frozen or leftover from other recipes. Don’t have parsley? Try a different sharp-cleansing herb such as cilantro or carrot-top greens. No cashews? Try substituting with almonds or walnuts instead. Have half of a zested orange, some berries in a half empty carton, and a couple of raisins in a tin? Put ALL of that on your cream-topped salad! You can literally use whatever you have on hand. Below are three variations I’ve tried— I’d love to see what combinations you come up with in the comments below. 😉

*** All salads listed yield 1 serving, take 10 minutes to prepare, and require the use of a high-speed blender or food processor to make the nut creams. ***

Apricot and Cherry-Berry Cashew Cream Salad

Enjoy the fresh pops of cherries, blackberries, and sunny-sweet dried apricots, AND be pleasantly filled at that with a thick cashew-cream and sprightly, peppery, cleansing parsley.

Ingredients:

  • 2 cups lettuce leaf blend of your choice
  • ½ cup chopped fresh parsley
  • 1 cup mixed chopped dried apricots (I used 2), halved, pitted black cherries (I used frozen). and whole fresh blackberries
  • ¼ cup raw cashews
  • ¼ cup water
  • juice from ½ lemon
  • cinnamon to taste

Preparation: In a high-speed blender, blend together the water, cashews, and lemon until smooth. Plate lettuce leaf blend and top with cashew cream, chopped parsley, and mixed fruits. Sprinkle it with cinnamon to your taste and enjoy!

Very Cherry Salad with White Grapefruit-Cashew Cream

Rings and sings like a deep, melodious cello of a salad.

Ingredients:

  • 2 cups lettuce leaf blend of your choice
  • 1/2 cup fresh chopped cilantro
  • 1 cup black cherries, rinsed, stemmed, and pitted (I used frozen)
  • 2 Tbsp raw cashews
  • 2 Tbsp fresh water
  • ¼ cup chopped pecans, optionally toasted
  • juice from ½ lemon
  • juice from ½ white grapefruit (***If you can’t find white grapefruit, try swapping with ¼ pink grapefruit)
  • nutmeg to taste

Preparation: In a high-speed blender, blend together the water, cashews, lemon juice, and grapefruit juice. Spread the cashew-grapefruit cream on top of bed of lettuce leaf blend and cilantro. Arrange the cherries on top. Sprinkle pecans and nutmeg to your taste and enjoy!

Ginger-Peach Almond Cream Salad with Mixed Fruits

So light, refreshing, and BOUNCY!!!!!

Ingredients:

  • 2 cups lettuce leaf blend of your choice
  • 1/2 cup fresh chopped parsley
  • 1/4 cup peach slices (I used frozen)
  • 1 Tbsp raw almonds (***optional: for super smooth consistency, soak almonds overnight in water in refrigerator)
  • 1 Tbsp raw ginger root, rinsed
  • 1/2 cup fresh water (plus more if needed for smoother blended consistency)
  • 1/2 cup fresh strawberries, sliced
  • 1/3 cup fresh blueberries
  • 1 Tbsp chopped pecans
  • 1 Tbsp raisins
  • juice from ½ lemon
  • cinnamon to taste

Preparation: In a high-speed blender, blend together the water, almonds, ginger root, peaches, and lemon juice. Spread the ginger-peach almond cream on top of bed of lettuce leaf blend and parsley. Arrange the strawberry slices, blueberries, and raisins on top. Sprinkle pecans and cinnamon to your taste and enjoy!


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