Green Salad with Cashews and Yogurt

Ingredients

• 6 cups mixed greens
• ½ cup cashews
• ½ cup plain yogurt
• 1 medium lemon
• 1 tsp honey
• 2 tbsp olive oil
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   In a small dry skillet over medium heat, toast the 0.5 cup cashews until fragrant and lightly golden, about 3-4 minutes, shaking often. Set aside to cool.

2. 2

   In a small bowl, whisk together the 0.5 cup yogurt, juice of 1 lemon, 1 tsp honey, 2 tbsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper until smooth and creamy.

3. 3

   Place the 6 cups mixed greens in a large salad bowl. If using beetroot or red onion, thinly slice and add now.

4. 4

   Pour the dressing over the greens and toss gently until every leaf is lightly coated.

5. 5

   Sprinkle the toasted cashews over the top and serve immediately.

Tools you’ll need

• small skillet
• small bowl
• whisk
• large salad bowl
• citrus juicer

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