Garden Salad with Cashew & Lemon Dressing

Ingredients

• 1 cup carrot
• 1 cup Steamed zucchini (optional)
• 1 cup Cucumber
• 1 cup Tomato
• 1 cup beetroot
• 2 medium size potato
• 1 small sweet potato
• 1 piece Finely chopped spring onion (optional)
• 1/3 cup Roasted, peeled and crushed peanuts
• 1 tablespoon White sesame seeds to garnish
• 1 cup Cashew (soaked for 6 hours or overnight)
• 1 tablespoon Lemon juice
• 1 teaspoon Chopped garlic
• 2 pieces Soaked dates
• 1/2 teaspoon Black pepper
• to taste Salt

Steps

1. Blend the soaked cashews until smooth.
2. Add lemon juice, garlic, dates, black pepper, and salt. Blend again until creamy. The dressing is ready. Keep aside.
3. Peel and cut carrot potatoes, sweet potato and beetroot into small squares dices. Steam boil them in. Double boiler.
4. In a large bowl, combine all raw and the boiled veggies.
5. Add the dressing and mix well.
6. Garnish with crushed peanuts and sesame seeds.
7. Chill before serving for best flavor.