Thai Salad

2 handfulls mixed greens

1/2 c. finely diced pineapple

1/2 c. soaked, finely sliced sun-dried tomatoes

1 avocado, sliced

Sea salt

Freshly ground black pepper

1/2 red bell pepper, cut into long, thin strips

1/2 c. thinly sliced young coconut meat

1/2 c. chopped curried cashews

1/2 c. creamy thai dressing

Cilantro leaves for garnish

Place a handful of mixed greens int he center of each plate. Top with pineapple, sun-dried tomatoes, and avocado. Season with salt and pepper to taste. Top with red bell pepper, coconut, and curried cashews. Drizzle dressing generously over top just before serving.

Chopped Curried Cashews

3 c. cashews, soaked 1-2 hours, drained, and toasted

1 Tbsp agave

2 tsp maple syrup

1 tsp curry powder

1/4 tsp cayenne powder

3/4 tsp sea salt

In a large bowl, coat dehydrated (or toasted) nuts with agave and maple syrup. Add curry, cayenne, and salt. Mix until well coated. Spread on screens, dehydrate for 2 days. Transfer cashews to a large bowl and separate by hand. Return to dehydrator screens and dehydrate 2 more days (or skip all the dehydrating and toast them for a few minutes.)

Creamy Thai Dressing

3/4 c. sesame oil

1/2 c. nama shoyu

1/4 c. olive oil

1/4 c. lime juice

1 Tbsp maple syrup

3 tsp red chili flakes

1 tsp sea salt

1/4 c. chopped cashews

Blend all ingredients until smooth.