A fresh n light twist on the classic with "cashew parmesan" + gluten free croutons.
First make the "parmesan" cheese.
1 - Blend cashews, nutritional yeast, salt and garlic powder in the food processor until it has a sandy consistency. Be careful not to over-process and make weird, garlicky cashew butter. Scrape parmesan out into a bowl and set aside until ready to use.
1 - Drain the almonds and place them in the food processor with the lime juice, nutritional yeast, capers, chilli powder, garlic, salt and pepper.
2 - Stream in water while the processor is running. Blend until creamy, scraping down sides as needed, about 5 minutes total.
3 - Scrape dressing into a serving container until ready to use.
1 - Sear salmon in a pan on medium heat for around 3 minutes until it's still slightly dark pick inside so not over done.
2 - Blanch green beans so they are still crunchy, refresh in cold water.
3 - Cut gluten free bread into small cubes, drizzle in olive oil and bake for 8- 10 minutes on 180 degrees or until golden.
3 - Assemble all other salad ingredients in a bowl + peeled egg sliced in half.
3 - Top with dressing, flaked salmon + croutons
Ingredients
Directions
First make the "parmesan" cheese.
1 - Blend cashews, nutritional yeast, salt and garlic powder in the food processor until it has a sandy consistency. Be careful not to over-process and make weird, garlicky cashew butter. Scrape parmesan out into a bowl and set aside until ready to use.
1 - Drain the almonds and place them in the food processor with the lime juice, nutritional yeast, capers, chilli powder, garlic, salt and pepper.
2 - Stream in water while the processor is running. Blend until creamy, scraping down sides as needed, about 5 minutes total.
3 - Scrape dressing into a serving container until ready to use.
1 - Sear salmon in a pan on medium heat for around 3 minutes until it's still slightly dark pick inside so not over done.
2 - Blanch green beans so they are still crunchy, refresh in cold water.
3 - Cut gluten free bread into small cubes, drizzle in olive oil and bake for 8- 10 minutes on 180 degrees or until golden.
3 - Assemble all other salad ingredients in a bowl + peeled egg sliced in half.
3 - Top with dressing, flaked salmon + croutons
