Avocados and tomato salad with cashew nut-basil dressing
This is a delicious summery side dish or salad (also great on its own with some fresh bread)
- Fresh basil leaves (one cup of loosely added whole leaves)
- Garlic (one large or 2 small cloves)
- Cashew nuts (about half a cup of cashew nuts (certainly not more), you can use either raw or toasted)
- Pinch of salt
- Olive oil
The amounts you want to use depend on the amount of people you would like to serve. The dressing goes a long way and you can store it in your fridge for a couple of weeks if you put it in a small glass jar topped up with some olive oil.
Put the cashew nuts, the garlic, basil leaves and a good splash of olive oil in a blender and mix till a smooth paste. If the paste is too thick you can add more olive oil.
Cut the tomatoes and the avocado into chunks and put in a bowl. Sprinkle with a pinch of salt and some olive oil. Now pour some of the dressing over the salad. Mix and bon appétit!
(tip: if you are going to eat this dish with fresh bread it is nice to add some more olive oil so you can soak up the dressing with the bread!)