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Sugar Snaps & Carrots Salad
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Description
One of my favorite summer lunch dishes!
Ingredients
- 6 Tablespoons Cashews
- 1 pound Sugar Snaps
- 1 pound Carrots
- 2 whole Apples
- 8 teaspoons Lime Juice, Divided
- 4 Tablespoons Vegetable Oil
- 2 teaspoons Curry Powder
- 1 dash Salt
- 1 dash Ground Pepper
- 4 teaspoons Honey
- 2 Tablespoons Chopped Cilantro
Preparation
Roast the cashews in a skillet without any oil.
Wash the sugar snaps and cut them at an angle. Blanch them for 2 minutes in boiling water. Rinse with cold water.
Peel and shred the carrots.
Wash the apples and cut them into slices. Drizzle with 2 tablespoons of lime juice.
For the dressing, mix remaining juice with the vegetable oil, curry powder, salt and pepper to taste, honey and cilantro.
Blend with the salad.
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