Mar 30, 2013

Easter Breakfast Salad + Cashew Lime Dressing

Yes, I am giving you two recipes today! Since tomorrow is Easter Sunday I will be busy enjoying time with family and I wanted to share this with you in case you want to create it for a beautiful Easter brunch centerpiece!

Star fruit has tremendous depth of flavor, when ripe. I know some people say they don’t care for it but they have probably never experienced it at its best. It’s very important to either find ripe fruits or let them ripen on your window sill in the sunlight before you eat them. When ripe they are soft and dark yellow. Kiwis are also so different when ripe. They become much sweeter and more flavorful.

Boston lettuce is perfect for a breakfast salad. It is rich in micronutrients and is very mild in flavor. This salad is refreshing and light. A perfect breakfast prior to a large holiday dinner or, like I said, to add to your table as a colorful centerpiece!


      ~ for the salad

  • 1 large head Boston lettuce
  • 2 cups jicama, julienned
  • 4 star fruit
  • 4 kiwis
  • 1/2 cup goji berries

      ~ for the dressing

  • 1/2 cup raw cashews
  • 1 cup water
  • 1 lime
  • 2 medjool dates
  • 1 TBS raw chia seeds


      ~ for the salad:

  1. Soak the goji berries in water to soften. Set aside.
  2. Chop the salad into bite sized pieces.
  3. Julienne the jicama.
  4. Peel and slice the kiwi fruits.
  5. Slice the star fruit.
  6. Artfully arrange the fruits on top of the lettuce.
  7. Drain the goji berries.
  8. Top with jicama and goji berries.

      ~ for the dressing:

  1. Place cashews in a high-powered blender. If you don’t have a high-powered blender, soak the nuts first for a few hours and they should become smooth in any type of blender.
  2. Add 1/2 cup of the water and blend until smooth.
  3. Zest the lime, then remove the rest of the skin.
  4. Add the zest and remaining ingredients to the blender and blend until smooth.
Serves 2-4. Enjoy!

6 responses to “Easter Breakfast Salad + Cashew Lime Dressing”

  1. Every day I am blown away by your creativity, Helyn! EVERYTHING looks delicious, and you make such a wide variety of healthy dishes! ~Dave

  2. Helyn says:

    Awww, thank you SO much Dave! I really appreciate the feedback. Happy Easter! ♥

  3. Patricia says:


    Do you just use the zest of the lime for the dressing?


    • helynskitchen says:

      Hi Patricia! In the ingredients list you should see a separate section for the dressing ingredients. Let me know if you can’t find it or don’t see it for some reason. xo

  4. Barbara Gessel says:

    Hi – I don’t understand the lime zest directions either. Directions state: Zest the lime, then remove the rest of the skin.
    Add the zest and remaining ingredients to the blender and blend until smooth.

    Why do we need to remove the rest of the lime skin if we’re not putting the pulp in the dressing, or are we? We only use the zest? and save pulp for another use? Not clear – thanks!

    • helynskitchen says:

      HI Barbara,

      I don’t use the the skin that’s under the zest because it’s pretty bitter. But I do use the rest of the lime (pulp). 🙂 Hope this helps.

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