It’s DAY ONE and it is now lunch time!
We are going to keep it fiber rich and flavorful this first day of gluten-free! I love fresh fruits and vegetables and salads are one of my most favorite dishes to create and enjoy! I like the varieties of greens, the many toppings that make each salad unique and special, as you salivate at the colors and the smells of the many different dressings. I think dressings are so important because they can be as simple or complex as you like, and when you have left overs can be a marinade, a sauce and a dip!
Enjoy this salad and remember to savor every flavor!
Curried CashewPecan Salad
3 c spinach 1 tomato, chopped
1 cucumber, sliced 1 avocado, sliced
¼ c sprouts ¼ c pecans
½ c cashews 1 tbl agave
1 tsp curry powder ¼ tsp cayenne powder
¼ tsp paprika 1/4 tsp cumin
2 carrots, diced 1/4 tsp garlic
1 tsp rosemary 1 stalk celery, chopped
¼ bunch scallions, diced ¼ c olive oil
¼ c orange juice 1 tbl lime zest
2 tbl apple cider vinegar
Add spinach to bowl, with tomato, cucumber, pecans, celery, and carrots, toss to combine.
In a small bowl add cashews, pecans, 2 tsp agave, curry powder, cayenne, paprika, cumin, garlic and rosemary toss to coat.
In a container with a fitted lid, add scallions, olive oil, orange juice, lime zest, 1 tsp agave and apple cider vinegar. Shake until combined.
Drizzle dressing onto salad, toss to combine. Add 1 c salad to your bowl, top with 2 tablespoons of curried cashews, add a few slices of avocado. Enjoy