I am so happy that our Spring weather has finally arrived. I feel like I’ve been waiting for months. Oh wait, I have been waiting for months.
I don’t like to complain about the weather, but our winter seemed to really hang on this year and I know I was suffering from some seasonal Sun deficiency. I was taking a quality Vitamin D supplement all winter, but unfortunately it just wasn’t enough. There’s nothing like getting Vitamin D straight from the Sunshine.
Now that the warmer weather is here, and the Sun is shining on us more often, it’s time for salad season. I’ve been craving crunchy greens, local foods, and juicy strawberries (it’s our first berry of the growing season and I can’t wait).
To tide me over, we’ve been eating a lot of Creamy Kale Salad and Creamy Avocado Slaw. I think you’ll love this recipe for slaw. It’s super easy to whip up, and it makes a perfect dish for a BBQ gathering or your first patio meal. The salad dressing could easily be used for a more traditional slaw too, or even as a dip for veggies (my kids love it that way).
1 package of Broccoli Slaw (approximately 3 ½ cups)
¾ cup red onion, thinly sliced
½ cup raw cashews, chopped to bite size pieces
½ cup unsulphured apricots, chopped to bite size pieces
½ medium sized avocado, pitted
1/3 cup Vegenaise
1/8 teaspoon stevia (I like NuNaturals )
sea salt and freshly ground black pepper to taste
1. In a large bowl, combine broccoli slaw, red onions, cashews, and apricots.
2. In your food processor or blender puree until creamy: avocado, Vegenaise, and stevia.
3. Season with salt and pepper.
4. Pour avocado and Vegenaise mixture over slaw and toss to coat.
5. Chill until ready to serve. I like to toss mine about 15 minutes before serving.
Prep time: 10 minutes
Makes 6 servings
Did you got your copy of Crazy For Kale yet? There’s 40 recipes for amazing dishes using one of the healthiest greens we can grow and eat – kale! It’s not just for smoothies and kale chips anymore.