Greetings and Salutations!
This evening I thought it would be a good idea to use up some of the things I had leftover in my fridge. There was some kale, a cuke, yellow pepper, some roasted red pepper, and a bit of cashew cheez. With those items I whipped up this bright and delicious dinner salad.
With my handy dandy Spirooli I spiralized the cucumber, tossed it with a bit of salt, and set it aside. I like to make veggie “pasta” for a low carb raw dinner.
Cucumber Spaghetti!
I tore the kale from it’s stems into little peices and massaged it with a bit of salt, fresh squeezed lemon juice, and walnut oil. Before adding the cuke spaghetti, I squeezed the excess water from it and placed it in a pile in the center of the kale. I added diced yellow pepper and roasted red pepper. To make the cashew pesto, all I did was mix some basil whizzed with olive oil to the cashew cheez (recipe here) and blend it together. I plopped a nice big dollop of it on top of my salad so it looked like this. Oh, and I also sprinkled hemp hearts all over it.
Then I dove right in and enjoyed my big yummy salad!
Yummy-licious!
It was a pretty filling meal and I was glad to have such an easy dinner on a Saturday night. Of course when I was finished I made some cookies for dessert! Hope you enjoyed and thanks for reading! 🙂
Heidi Just Being... 