Esther’s herb, cashew and cranberry salad
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
In a food processor, pulse the herbs and the scallion till chopped. Transfer to a bowl.
Add the spices, oil and lemon juice. Mix well.
Top with cranberries and cashews.