Hi. I'm Becky, and I love to eat. 

Cashew Cream Salad Wraps

Cashew Cream Salad Wraps

A fellow team mate at the NXTLVL training studio, Jennifer, asked me to put together a salad wrap recipe. Ok, on it! I came up with an Asian inspired wrap, rich with a raw cashew cream base, and topped with lots of fresh veggies! Check out the simple, raw, clean recipe, below.

Cashew Cream Salad Wraps

  • 1 cup raw cashews, soaked in boiling water
  • 1 tbsp. reduced sodium soy sauce
  • 1 tbsp. jarred pureed ginger paste
  • 1/4 cup loose cilantro
  • juice from 1/2 lime
  • 1 carrot, turned into ribbons with peeler
  • 1/2 English cucumber, sliced paper thin length wise
  • 1/2 ripe avocado, sliced paper thin
  • 1-2 cups mixed salad greens, washed and dried
  • 6 Vietnamese rice wraps

Dipping Sauce

  • 2 tbsp. sesame oil
  • 2 tbsp. rice vinegar
  • 4tbsp. PB2
  • 2-4 tbsp. warm water, depending on desired consistency

Place 1 cup of raw cashews into a medium sized bowl, and cover completely with boiling water. Allow to soak and soften for 1 hour. Once finished soaking, drain well and place into food processor. Add in soy sauce, ginger paste, cilantro and lime juice. Process on high until a paste forms (you may need to scrape down edges a few times.) Remove from processor and set aside.

Prepare your vegetables by making ribbons with the carrot using your vegetable peeler, slicing a half of a ripe avocado as thin as possible, and cutting the English cucumber as thin as you can, length wise. Wash your mixed greens and dry well.

Fill a large casserole dish half way with hot tap water. Lay a clean drying cloth on the counter top. One at a time, soak a rice wrap for 30 seconds. Remove and drain, and lay flat onto the dish cloth. Pat dry both sides, ensuring that the wrap doesn't fold onto itself. Place 2 tbsp. of cashew paste into the center of the wrap and flatten it down. Layer with a couple of strands of carrot, 2 pieces of cucumber and 2 slices of avocado, top with mixed greens.

Fold the sides of the rice wrap in. Starting at one open end, roll the wrap tight light a burrito. Tight as you can! Set aside, and repeat until all ingredients are used. Set on a plate, not touching, while you prepare the dipping sauce.

In a small mixing bowl, combine all dipping sauce ingredients well with a fork. Add a tiny bit of orange zest if you'd like!

Serve chilled, and enjoy.

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