Smoked Salmon Salad With Asparagus & Cashew Cream Recipe

By Angela Casley
Cashew cream and fresh vegetables make a great combination. Photo / Babiche Martens

This versatile cashew cream is great for dipping fresh vegetables and dolloping on salads. The longer you soak the cashews, the creamier the dressing.

Serves 4

1 cup raw cashew nuts
¼ cup water, plus extra for soaking
Pinch salt
2 tsp yeast flakes (optional)

1 cos lettuce, shredded
2 bunches asparagus, cooked
1 avocado, diced
200g smoked salmon, in chunks
1 tsp lemon zest
¼ cup dill sprigs
Salt and freshly ground pepper to taste

1. Place the cashew nuts in a bowl and soak overnight, or for at least 6 hours. Drain, discarding the water.

2. Place the cashews, ¼ cup water, salt, yeast flakes and lemon juice in a blender and whizz until smooth.

3. To assemble the salad, place the lettuce, asparagus, avocado, salmon, zest and dill on a platter. Season well.

4. Serve the cashew cream separately or dollop on the top.

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