Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4-5 Servings

Transitioning to a healthier lifestyle the natural way doesn't really translate to giving up on your favourite foods - creamy corn salad for instance! Try this recipe, with an amazingly creamy sauce that has no artificial cream at all. The soaked cashews puree is used as a wonderful creamy base that not only provides smooth and soft texture, but a healthy fat profile as well.

Yes, you could certainly replace the store-bought mayo with this healthy cashew dressingand enjoy your much loved corn salad.

Ingredients

• Corn : 2 cups (boiled)
• Mushrooms: 1 cup (steamed)
• Capsicum Green: 1 (sliced)
• Red capsicum: 1 (sliced)
• Salad leaves (Mint/Spinach/Lettuce): 2 cups

For the cashew dip:

• Cashews: 1 cup
• Lemon juice: 1 lemon
• Pepper: freshly ground 2-3 tsp
• Garlic: 3-4 cloves (optional)

Method

• ​​​​​​Boil corn and strain.
• Cut mushroom into smaller pieces and steam them.
• Dice both the capsicums.
• Clean and chop salad leaves.
• Mix all the ingredients in a large bowl.
• Dress the salad with cashew dipand coriander leave serve fresh.

For the cashew dip:

• Add cashews, lemon juice, pepper and salt to the mixer.
• Churn well. Add a little water if needed.
• Taste test, add more lemon or salt if needed.
• See our detailed recipe for cashew dip here.

Eating guide:

• Food group: Vegetables (Raw)
• Veggies, are loaded with enzymes and high water content. They aid in digestion and act as daily dose of vitamins and minerals.
• Raw salads along with a meal, ensures our bodies do not work extra hard to digest the cooked foods. That translates into happy liver. So go ahead add veggies as salads to meals amply.
• For kids grate the veggies and mix with meals.

Image credit for title pic: www.cookthestory.com

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