This is an absolute delicious mix of crunchy, fresh, zingy, creamy and filling ingredients. It packs a bunch of nutrients into one bowl as well! Wow, we were so impressed with this, it’s now on our staple list.
We used this to serve 2 but it was too much! You could easily use a whole broccoli head, double the celery and tomatoes and serve 4. The cashew cream certainly makes enough for 4.
1/2 broccoli head, cut into florets
1 cup cooked brown rice
2 celery stalks, roughly chopped
1 cup baby spinach leaves, roughly chopped
1/2 cup dry roasted almonds, roughly chopped
1/4 cup toasted pine nuts
1/4 cup tamari pepitas
1/4 cup cherry tomatoes, halved
1 spring onion, diced
Place salad ingredients on the brown rice as a bed. Use pine nuts and pepitas as a topping. Add a large dollop of basil cashew cream dressing (below) and top with fresh basil leaves, if desired.
1 cup raw cashews, soaked (at least 2 hours)
1 garlic clove
1 tsp mustard
1 T apple cider vinegar
1 T oil
1/4 cup water
1 cup fresh basil leaves
Puree the cashews and garlic. Add other ingredients and blend into a sauce.
Absolutely deliciously crunchy, fresh, and full of basil-y goodness 🙂