Esther’s herb, cashew and cranberry salad

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  • 1 bunch cilantro 

  • 1 bunch parsley 

  • 1/3 bunch dill

  • 1 scallion

  • 1 flat tbsp. salt

  • 3/4 tsp. pepper

  • 2 tbsp olive oil 

  • 1 tbsp. honey

  • 4 tbsp lemon juice 

  • ¼ Cranberries 

  • ¼ cashews 

  1. In a food processor, pulse the herbs and the scallion till chopped. Transfer to a bowl. 

  2. Add the spices, oil and lemon juice. Mix well.

  3. Top with cranberries and cashews. 


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Moroccan artichoke salad

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Moroccan green Swiss chard Salad