The warmer temperatures (which left us sadly again) suggest lots of salads and fresh veggies and fruit. Spring is some kind of transition season, where you’re totally over those roasted vegetable and legume salads and crave the crunchy freshness of greens. There is finally the possibility again, that the tomatoes you buy saw the sun at some point in their life (might be a bit optimistic, but whatever) and seasonal veggies didn’t necessarily grow beneath the earth. Don’t get me wrong, I do love my root vegetables and so on, but I’m ready for more.
But it’s not yet summer, we are still craving ‘solid’ food and calories to keep us warm inside. In trying to find the right balance, I managed to get a good compromise: rich and creamy dressings. This one is made of aromatic sun dried tomatoes, which is basically summer in your belly, and soaked cashews for creaminess. The cashews also bring the much needed calories to the table, as well as lots of nutritional benefits of course.
I tried to incorporate all the veggies you get at the farmers market right now and that I’ve been longing for recently. Cucumber, small radishes and bell pepper – such a crunchy and delicious base for a raw salad. Green asparagus, which we gotta eat as long as it’s there and seasonal as often as possible. Lightly blanched and still firm to the bite. And of course some chickpeas, the protein source of choice. All of it on a bed of aromatic and slightly tangy arugula, which also perfects the mediterranean touch. Eating this salad made me really happy to be honest, and made me long for summer even more.
50 gram cashews, soaked
3-4 sun dried tomatoes (just add them to your taste)
1 tablespoon olive oil (I used the one the tomatoes came with)
1 teaspoon lemon juice
salt to taste
pinch of pepper
Add everything to your blender and mix until creamy. Depending on your taste and the exact ingredients you use, you might have to add this or that.
200 gram green asparagus
1/2 teaspoon sea salt
60 gram arugula
1 red bell pepper
5 small radishes
2 spring onions
200 gram chickpeas, canned or soaked and cooked
2 tablespoon sunflower seeds
1. First of all wash all the veggies. Set the rinsed arugula aside.
2. Slice your cucumber half lengthwise and with a little spoon get rid off the watery inside. Just scrap along basically, it’s very easy. Quarter it and cut it into pieces. Also cut your bell pepper, radishes and spring onions as desired.
2. In a small pot bring water to a boil and add some sea salt. Cut away the hard ends of your asparagus and cut the rest into your desired length. Blanche the pieces for about 3 minutes (I added the thicker pieces first and added the tips a minute later), then transfer them to a bowl with ice water if available.
3. Arrange the arugula in a bowl or on two plates. Add all the veggies and the chickpeas. Drizzle with the dressing and sprinkle with sunflower seeds.