Vegan Creamy Cucumber Salad
By
Susan Hollingshead
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- SALAD
- 1 cucumber
- 1 bunch green onions, chopped
- 1 jar capers
- DRESSING
- 1 1/4 cups cashews
- 3/4 cups water
- 2 tbsp lemon juice
- 1/4 cup apple cider vinegar
- 1/3 avocado oil
- 1 tsp maple syrup
- 3 cloves garlic
- 3 tsp onion powder
- 1 tsp dried dill
- 1 tsp salt
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Directions:
Put all dressing ingredients in your blender and blend until it is smooth. I find that soaking cashews for at least four hours them makes this smoother but it will also work out just fine if you can’t.
Put cucumbers, capers and sweet onions in a small salad bowl. Mix in as much dressing as you like to suit your preferences. Mix well. This is best if you can let it all sit covered in the fridge for an hour or two, I find the flavours are more intense.
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