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Fresh and crispy Mediterranean salad

An unforgettable sald with crunchy cashew cheese (Raw food)

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Fresh and crispy Mediterranean salad

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
medio
Method:
20 min.
 
 

Javier Medvedovsky

Read interview with:

© Becky Lawton

Ingredients

    • 100 g rocket leaves
    • 100 g of lettuce
    • Red cabbage and pea sprouts
    • 50g kalamata olives (or other variety)
    • 20 dried cherry tomatoes
    • 4 tablespoons olive oil
    • Juice of 1 lemon
    • 2 teaspoons sea salt
    • 1 teaspoon pepper
    • 4 tablespoons crunchy cashew cheese
    • 4 teaspoons activated buckwheat

    Mix all ingredients


    For crunchy Cashew Cheese

    • 125 g cashew nuts
    • Juice of 1 / 2 lemon
    • 1 pinch of salt
    • 1 teaspoon oregano

Method

  1. Soak cashews for at least three hours. Ideally leave overnight.
  2. Blend all the ingredients until smooth. If necessary, add a little water.
  3. Spread the ingredients on a Teflex sheet and dehydrate at 40 ° C until crisp.
  4. For cherry tomatoes: Soak them in water for at least an hour and set aside with a little oil.
  5. For activated buckwheat: Germinate the buckwheat for one or two days and dehydrate at a temperature of 40 º C for 12 hours or until are dry and crunchy.

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