Your whole food, plant-based life.

Blueberry Peach Salad with Vegan Creamy Basil Salad Dressing

I love CSA (Community Supported Agriculture) Thursday. Our boxes full of local organic produce come very early in the morning. It’s┬álike getting a really cool present that is just waiting for you to wake up!

Last week our box arrived with all of the usual suspects along with the new stars, peaches and blueberries! I was immediately inspired to put together a salad that featured both! My basil is currently in a state of massive growth and peaches love basil so off with the snippers I went!

Blueberry Peach Salad

I used cashews to make the creamy base for the vegan raw salad dressing. I am really trying to get away from using oils. Oils are not a whole food and don’t have the nutritional value that nuts have. When you look at nutrients per calorie of oil vs nuts, it just doesn’t measure up.

And keep in mind when we are using nuts in recipes, it is darn easy to stay under the daily recommended allowance of 2 ounces of nuts. This recipe calls for 1/2 cup cashews. But it has 6 servings. So that works out to .4 oz of nuts per serving for the dressing. If you add the optional hazelnuts, which I highly suggest, it only ads another .8 oz. So in total, there is only 1.2 ounces in the entire salad. And you get the benefit of added protein, omega 3’s and fiber along with other nutrients. So, cut the oil and enjoy the nuts!

 

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17 Comments

  1. Carolyn wrote on August 30, 2015

    Super excited to try this! How much dressing does it make, aka how many does it serve?

    Reply

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