This sweet cashew zucchini salad dressing is in my rotation of dressings lately. It’s just an extra fresh and healthy dressing. The sweetness comes from the medjool date, the cashews give it it’s creaminess, parsley gives it the freshness, and the zucchini sneaks another vegetable in and makes the salad more filling. I add it to a variety of salads including the one pictured, but my favorite mix with this dressing is largely romaine, a little bit of curly kale, some additional fresh parsley, cucumber, carrot, red bell pepper, grape tomatoes, red onion, and radishes.
Sweet Cashew Zucchini Salad Dressing
Plenty to dress a big mixing bowl of salad or 2-3 servings.
Ingredients:
- 1/4-1/3 cup cashews, soak in room temp water for 15 minutes then drain & rinse
- 3 inch zucchini chunk or heaping 1/2 cup
- handful of fresh parsley or 1 loose cup, I blend the stems and all
- 1 medjool date, pitted
- 1 garlic clove
- 1 juicy lemon, juiced – you might need a 1/2 more depending on lemon size
- 1/4 tsp onion powder
- 1/4 tsp garlic power
- 1/4 tsp dried dill
- sea salt or pink salt, to taste
- 1/2 cup water, a touch more if needed to blend, but not too much so it remains creamy and flavorful
Instructions:
Add everything to a blender and blend until smooth. I use the nutribullet for this. Tong well with your salad and enjoy!
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