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Raw Radish & Avocado Salad with Cashews

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Staff Photo by Thomas J. Turney Cassandra Spellman, with Morrison's food services at Sentara Albemarle Medical Center, prepares a Raw Radish and Avocado Salad with Cashews.

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Sunday, May 14, 2017

Recipes provided by Morrison's at Sentara Albemarle Medical Center

Mexican street salad

Portion: 1 cup

Yields: 4

INGREDIENTS:

1/4 cup Spinach, Baby, Fresh

1/4 cup Spinach, Fresh, Chopped

1 cup Radish, Fresh, Sliced

1 cup Radish, Daikon, Fresh, Cut in Matchsticks

1/2 cup Kale, Fresh, Chopped

3 Tbsp Basil, Fresh, Chiffonade Cut

1/4 cup Carrots, Fresh, Julienne Sliced

1/2 cup Cabbage, Red, Fresh, Shredded

1/2 cup Corn, Kernels, Fresh

1/2 cup Water, Warm

1/2 cupSeaweed, Dried, Cut (Wakame)

1 each Avocado, Fresh, Sliced

1/4 cup Lime Juice, Fresh, Strained

1-1/2 Tbsp Coriander, Ground

1/4 cup Cashew Halves, Unsalted

1/2 tsp Salt, Kosher

1 TbspCumin, Ground

METHOD:

Cut all vegetables into desired sizes. In a large mixing bowl toss together all of the vegetables except avocado. Set aside.

Add water to the Wakame and let sit 5-7 minutes while it reconstitutes.

Drain and toss with other mixed ingredients.

Incorporate the lime juice, coriander, cumin, and salt.

Garnish with cashews and avocado slices.

CALORIES: 200

TOTAL FAT (g): 12

SATURATED FAT (g): 2

TOTAL CARB (g): 24

PROTEIN (g): 5

DIETARY FIBER (g): 7

SODIUM (mg): 340

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