ZUCCHINI-NOODLE SALAD WITH LEMON, PEAS, AND CASHEWS
This salad is incredibly light and refreshing—a perfect snack or light lunch for a warm afternoon. Zucchini noodles are perfect for salads; using the squash raw makes for a quick meal and a welcome variation from your usual leaf lettuce salads. This one is full of additional veggies like radishes and peas and seasoned with a splash of lemon and some homemade cashew cream. SERVES 4
PREP TIP: Make the noodles the day before, and store in the refrigerator.
PREP TIME: 10 minutes, plus 2 hours to soak
COOK TIME: None
½ cup raw cashews
½ cup water, plus more if necessary
Salt (optional)
Freshly ground black pepper (optional)
3 or 4 zucchini, spiralized or julienned into noodles
½ red bell pepper, diced
½ cup green peas (thawed if frozen)
2 or 3 radishes, sliced
¼ cup broccoli or broccolini florets
Juice of 1 lemon
½ lemon, sliced into wedges, for garnish
- In a medium bowl, soak the cashews in the water for 2 hours, making sure there is enough water to cover them.
- In a blender, blend the soaked cashews and soaking water to a creamy consistency. Season with salt and pepper (if using).
- In a large bowl, stir well to combine the zucchini noodles, bell pepper, peas, radishes, broccoli, and lemon juice.
- Plate the salad, drizzle with the cashew cream, garnish with lemon wedges, and serve.
VARIATION 1 ZUCCHINI SALAD WITH LEMON, PEAS, AND SPICY CASHEW CREAM: Spice up the cashew cream with ¼ teaspoon ground cayenne pepper. Taste and add more if you’d like it even hotter.
VARIATION 2 SWEET POTATO NOODLES WITH LEMON, PEAS, AND CASHEW CREAM: Spiralize 2 sweet potatoes, and sauté for 2 to 3 minutes over medium heat with 1 tablespoon olive oil. Remove from the heat, allow to cool slightly, and then assemble the rest of the salad according to the original recipe.
