Vegetarian, Vegan, Gluten-Free
2 servings // 150 kcal per serving
Ingredients
For the salad
- 150g rucola
- 12 cherry tomatoes
- 5g almond slices
- Oregano, salt, olive oil and a little bit of vinegar
For the cashew cream
- 50g raw cashew
- a pinch of salt
- Some water ( the quantity depends on how crunchy you want the cream 😉 )
Directions
- Soak the cashew for 1-4 hours
- After the cashew is soaked, drain it and then blend it with some water and a pinch of salt until it becomes a creamy texture
- Refrigerate the cream for 15 minutes
- Wash the rucola and the cherry tomatoes, and cut the cherry tomatoes
- Toss the vegetables and the oregano, salt, olive oil and vinegar in a bowl and mix
- Toast the almond slices and put them into the salad
- Put 1 tbsp cashew cream in the salad and enjoy!