Dr. Joel Fuhrman, author of the bestselling books, “Eat to Live” and “Super Immunity,” advocates a plant-based diet and offers a number of recipes on his website www.drfuhrman.com.
We love this recipe for Mixed Greens and Strawberry Salad – perfect for the summertime! With power-packed foods like spinach, cashews, currants and strawberries, it’s healthy and easy to make! It’s also dairy-free!
Mixed Greens and Strawberry Salad
1/4 cup raw cashews or 2 tablespoons raw cashew butter
1/3 cup unsweetened soy, hemp or almond milk
1 apple, peeled and sliced
2 tablespoons dried currants or raisins
1 head (about 6 cups) romaine lettuce
5 ounces (about 5 cups) organic baby spinach
1 12-ounce bag frozen strawberries, defrosted and sliced in half
To make dressing, blend cashews (or cashew butter) with soy, hemp or almond milk and the apple in a high-powered blender until it’s a smooth consistency. Then add the currants and blend well.
To make the salad, pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens, and then drizzle the dressing over the greens and the berries.