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Creamy, sweet, and so healthy!

I created this recipe for the Kuau Store. I was trying to mimic the classic fresh and sweet spinach salads that I loved to eat in California. Of course, they usually had cheese… So in order to add in the “creamy” factor usually accomplished by a chevré or bleu cheese, I made a strawberry cream dressing using soaked cashews. I hope you enjoy this salad as much as I did. 


Cashew-Strawberry Cream Dressing makes ~1.5 cups

  • 1 cup raw cashew (soaked 2-4 hours )
  • 2/3 cup strawberries
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1/3 cup water
  • 2 tablespoon raw apple cider vinegar
  • 1 tablespoon agave
  • ½ teaspoon salt
  • 6 grinds pepper

Salad makes ~4 servings 

  • 12 cups spinach (or just fill up four bowls)
  • 1/2 cup cashew-strawberry cream dressing
  • 1/2 cup goji berries
  • 1/2 cup thin sliced red onions
  • 1/2 cup raw almonds (or candied almonds)
  • 1/2 cup thin sliced dried figs


  1. Cashew-Strawberry Cream Dressing: Combine all ingredients in a blender or food processor and blend until smooth. Dressing will keep up to one week in the refrigerator.
  2. Assemble Salads: In a large bowl mix spinach with dressing. Divide into 4 bowls. Divide all toppings on each salad (about 2 tablespoons each of goji, onion, almond, figs) and serve immediately.

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