SUMMER GREENS SALAD WITH LEMON & CASHEW PARMYSAN DRESSING
(vegan, gluten free)
This beautiful vibrant Summer salad is rich in protein and fibre.
INGREDIENTS
1 cup (120g) defrosted petit pois
1 cup (120g) defrosted edamame beans
35g sliced green olives
3" cucumber chopped
A handful of rocket leaves, roughly chopped
1 chopped spring onion
A few chopped fresh mint leaves
For the dressing:
Juice 1/2 lemon
Zest of 1 lemon
2 tbsp (356ml extra virgin olive oil
Combine salad elements in a large bowl.
Whisk dressing ingredients together and stir through.
Top with another sprinkle of Cashew Parmysan and serve as a delicous side, or as a light lunch with slices of sourdough. Enjoy in the sunshine.
This salad gets even better if you leave the dressing to chill out with the other ingredients for a bit 😎!