Fennel, Cucumber, Cashew Salad with Spicy Vinaigrette
30 minutes serves 2-4
Fennel, Cucumber, Cashew Salad with Spicy Vinaigrette
The only thing missing from this salad is a Pre New York Strip.
Ingredients
- 1 English cucumber, thinly sliced into ribbons with a vegetable peeler
- 2 fennel bulbs, clean and sliced thin
- 2 tbsp fennel tops, chopped
- 1/2 cup cashews, chopped in large and small pieces
- 1/2 tsp fine sea salt
- 1/2 tsp cumin
- pinch cayenne
Dressing
- 1/4 cup freshly squeezed lemon juice
- 1/4 Tbsp apple cider vinegar
- 1/2 cup olive oil
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tsp maple syrup
- pinch cayenne
Instructions
- Toss cashews with salt, cumin, and cayenne. Toast all of it stovetop in a dry skillet until the spices are fragrant and the cashews are hot and browning slightly. Roughly chop again, let cool.
- Toss all dressing ingredients together. Place cucumber and fennel in the dressing. Toss and let sit for about 20 minutes while you cook your main.
- Assemble directly onto platter or individual plate with a bit of dressing from the bowl. Top with handful of cashews. Enjoy!