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    Home » Recipe

    Published: Dec 22, 2022 · Modified: Jan 24, 2023 by maxcozzi · This post may contain affiliate links · Leave a Comment

    avocado cashew salad with chimichurri dressing

    avocado cashew salad
    Photo by Max Cozzi
    Prep Time: 10 mins
    Serves 2

    The herby, vinegary punch of the chimichurri style dressing brings brightness to this simple avocado cashew salad.

    Although the recipe calls for parsley and cilantro, I usually toss whatever fresh herbs I have around into this dressing, such as mint, oregano, and basil. The flavoring will obviously change slightly but pretty much any combination will work.

    The creamy combination of cashews and avocado make this salad feel luxurious and filling. It can serve as a light lunch just as easily as with some blackened fish or roasted chicken for dinner.


    Avocado Cashew Salad


    Ingredients

    Dressing

    • ⅓ cup fresh cilantro, (finely chopped)
    • ⅓ cup fresh parsley, (finely chopped)
    • 1 clove garlic, (minced)
    • 1 tablespoon red wine vinegar
    • 2 tablespoon olive oil
    • 1 teaspoon salt

    Salad

    • 8 oz mixed salad greens, (about 4 cups)
    • ½ cup crushed cashews
    • 1 large avocado, (sliced thinly)
    • sesame seed, nigella seed, and sea salt, (for topping)

    Instructions

    • In a large salad bowl combine all of the dressing ingredients together and whisk until well combined and slightly emulsified.
    • Add the salad greens to the bowl and toss well. Plate the salad into individual serving dishes and top with the avocado slices, cashews, sesame and nigella seed, and a sprinkle of sea salt.

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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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