Lemon Plum Salad with Poppy Seed Dressing
- Course/Dish: Salads, Dressings
- Meals: Lunch, Snack
- Difficulty: Easy
- Equipment Needed: Blender, Dehydrator
- Serves: 4
When local greens are in season, we cannot get enough of their fresh, green energy and want to prepare them in the most simple way possible. Add delicious candied walnuts and yummy dressing, and your are in for a real treat.
3 tablespoons raw sesame tahini
1 tablespoon raw honey
1 tablespoon poppy seeds, or more to taste
Juice of 1/2 lime
1 ripe lemon plum - pitted
4 tablespoons fresh coconut water or purified water
sea salt to taste
1 tablespoon macadamia nut oil (optional)
(adapted from Raw Food/Real World)
2 cups walnuts - soaked for 1 hour
1/4 cup maple syrup powder
1/4 cup raw honey or agave syrup
1/2 teaspoon ground cinnamon
1 teaspoon sea salt
Blend all the ingredients with the exception of macadamia nut oil in a high-speed blender. Add the oil in at the end of the process, with the blender still running. Store in the refrigerator until needed.
Toss all the ingredients in a bowl. Spread on Teflex-lined dehydrator trays and dehydrate at 115F for about 12 hours or until crisp.
Arrange fresh salad greens on a plate, followed by slices of ripe lemon plums and a couple of scoops of cashew cheese (optional). Top with the dressing and candied walnuts, sprinkle with poppy seeds. Enjoy.