Classic salad reinvented! Out with the old, in with the good. Who knew cashews could be so versatile? But they make a brilliant, creamy base for a super-quick dressing, helping turn this salad into a brain and immune superstar. Also very tasty with a bit of chicken breast if you'd like extra protein (the salad already contains about 20g) or a sliced apple if you'd like a little more carbohydrate.
For the dressing: in a high-speed blender, add 210g raw cashews, juice of 1 lemon, 1 clove garlic, and either 2-4 anchovy fillets (depends how salty you like it) or 1/2 tsp sea salt. Slowly add water as you gradually turn the blender up to high until you have a creamy dressing consistency. Add black pepper to taste.
For the salad: gently toss 1/4 of the dressing with 125g chopped romaine lettuce, 1 handful walnuts (35g), and 1/2 chopped avocado. Top with the celeriac Parmesan cheese (optional).
For the celeriac Parmesan cheese: pre-heat oven to 180 degrees C. Combine 5 3-inch long peels of celeriac flesh (20g) with 1/2 tsp liquid aminos (Bragg's or coconut aminos) and 1/2 apple cider vinegar in a bow. Transfer the strips to a baking tray and bake for 10 minutes. Alternatively, you can dehydrate or simply add raw to the salad.
serves 1 (dressing serves 4)