A tangy and fresh tasting salad, serve as is for a light lunch, or try addingsome noodles, strips of chicken or tofu for amore filling meal.
I like this salad made with one sweet and one more tart apple. You could also use Pink Ladies and Granny Smith apples.
Make the dressing: Whisk together the dressing ingredients in a bowl and put to one side.
Toast the cashews: Place cashews in a frying pan over a medium heat. Toast
until browned on all sides. This takes about 3 - 4 minutes. Be careful to watch the nuts closely, as they turn from toasted to burnt very quickly.
Make the salad: Put the shallots, sugar snap peas, rocket, chilli, Wombok and herbs into a bowl. Quarter and core the apples (leaving the skins on. Cut into thin slices and add to the vegetables. Pour over the dressing and toss to combine.
To serve: Serve the salad immediately with the toasted cashews sprinkled on top.
If you don't like chilli, add some thin strips of
red capsicum instead.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | nil |
| Ready in: | 10 mins |
Suitable for: |
|
| Dinner, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1030 kj |
| Calories | 246 kcal |
| Fat | 13 g |
| Saturated Fat | 2 g |
| Total Carbohydrate | 28 g |
| Total Protein | 5 g |
| Fibre | 6 g |
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