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Smoky Cashews:
1 cup raw cashews
2 tablespoons finely minced fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons granulated maple syrup
2 teaspoons sea salt
1 tablespoon avocado oil
Salad:
1 small cucumber, diced
2 cups cherry tomatoes, halved
3 Belgian endive, shredded
1 small radicchio, shredded
1 cup, fine matchsticks jicama
1/2 cup avocado oil
Juice of 1 fresh lemon
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Print ThisTossed Salad with Smoky Cashews
IngredientsSmoky Cashews:
1 cup raw cashews
2 tablespoons finely minced fresh rosemary
1 teaspoon smoked hot paprika
2 tablespoons granulated maple syrup
2 teaspoons sea salt
1 tablespoon avocado oil
Salad:
1 small cucumber, diced
2 cups cherry tomatoes, halved
3 Belgian endive, shredded
1 small radicchio, shredded
1 cup, fine matchsticks jicama
1/2 cup avocado oil
Juice of 1 fresh lemon
Sea salt
2 teaspoons Suzanne's Specialties Maple Rice Nectar
Cracked black pepper
Directions
Preheat oven to 350 degrees. Spread cashews in a single layer on a rimmed baking sheet. Toast in oven, stirring once or twice, until golden, about 10 minutes. While hot, toss cashews with remaining ingredients to coat. Serve warm or at room temperature.
For the salad, combine all ingredients in a mixing bowl and whisk together dressing ingredients, seasoning to taste with salt and pepper. Toss salad with enough dressing to coat and fold in smoky cashews. Serve immediately.
Makes about 4 servings.
2 teaspoons Suzanne's Specialties Maple Rice Nectar
Cracked black pepper
Directions
Preheat oven to 350 degrees. Spread cashews in a single layer on a rimmed baking sheet. Toast in oven, stirring once or twice, until golden, about 10 minutes. While hot, toss cashews with remaining ingredients to coat. Serve warm or at room temperature.
For the salad, combine all ingredients in a mixing bowl and whisk together dressing ingredients, seasoning to taste with salt and pepper. Toss salad with enough dressing to coat and fold in smoky cashews. Serve immediately.
Makes about 4 servings.
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