Green summer salad with quinoa and cashews


3⁄4 cup cashews, roasted + roughly chopped

Mixed salad leaves

1 zucchini

1⁄2 cucumber


1 cup frozen minted peas, blanched in boiling water

1 avocado

1/2 cup Canterbury Quinoa cooked in boiling water for 10 – 12 mins then cooled before using

Local Extra Virgin Olive Oil (we use South Lea Olive Oil from Southbridge)


Chilli flakes


3 Tbsp Local Extra Virgin Olive Oil

2 Tbsp tahini

Juice of 1⁄2 lime or lemon

Small handful fresh mint chopped

1 clove garlic, crushed

Pinch of salt


Peel the zucchini and cucumber using a vegetable peeler, to create long thin ribbons. In a bowl add the dressing ingredients and mix until well combined.

To serve add salad leaves to a large platter or bowl, then add the zucchini ribbons, peas, cooked quinoa, avocado, cashews and then pour over the dressing. Drizzle over olive oil + sprinkle chilli flakes to your taste.