A bright, creamy green dressing for your freshest leafy salads
This Basil, Parsley & Cashew Dressing is the perfect way to turn a simple bowl of greens into something vibrant, creamy, and full of flavour. Fresh herbs bring brightness, the roasted cashews make it naturally silky without dairy, and the apple vinegar adds just the right acidity to make your salad come alive.
It’s quick to make, blends beautifully smooth, and brings a refreshing green pop to any Thanksgiving table — or any regular weekday meal.
You’ll love this dressing because it tastes incredibly fresh and herbaceous while still feeling creamy and satisfying. The cashews add richness, the herbs give it life, and the vinegar gently sharpens everything. It coats every leaf perfectly and makes salads taste exciting, not obligatory. It’s fast, beautiful, and packed with flavour — the kind of dressing you’ll want to make again and again.
Serves:
2 cups
Time to Prepare:
15 min
Time to cook or cure:
0 min
Skill
Emulsify
Serves:
1,5 cup
Time to Prepare:
15 min
Time to cook or cure:
–
Skills:
Emulsify
Mixed leafy greens (lollo rosso, lollo bianco, oak leaf, rucola, lamb’s ear, or reina do ghiaccio)
1 red onion
1 green pepper
A handful of roasted cashews
½ cup (120ml) olive oil
1/6 cup (40ml) apple vinegar
1 handful (about 25g) roasted cashews
1 bunch parsley
4 big sprigs basil
1/6 cup (40ml) water
Salt, to taste
Optional: Honey to balance the acidity
High-speed blender
Cutting board
Sharp knife
Measuring cups
Salad bowl
You can, but it won’t be the same. Animal fats crisp better and taste richer.
Because the rough, fuzzy edges are what become crispy in the oven. Without this step, the surface stays too smooth.
Yes! Boil, drain, shake, and store them in the fridge. Bake the next day.
Starchy potatoes like Yukon Gold, Russet, Idaho, or Maris Piper. Avoid waxy potatoes.
Place the parsley, basil, roasted cashews, olive oil, apple vinegar, water, and salt into a high-speed blender.
Blend until the dressing is silky, emulsified, and brightly green.
Add salt to taste. Add a touch of honey if you want a slightly rounder flavour.
Slice the red onion thinly, dice the green pepper, and toss them with your leafy greens and roasted cashews.
Pour the dressing over your salad and serve immediately for peak colour and flavour.
This dressing is best made fresh and enjoyed within 24 hours.
Tossed through fresh leafy salads
Drizzled on roasted vegetables
As a dip for warm crusty bread
Over potatoes or grain bowls
With grilled chicken or fish
Store in a sealed jar in the fridge for up to 1 day
Shake or stir before serving
Colour may darken slightly due to fresh herbs
Yes — almonds, walnuts, or sunflower seeds work well, but cashews create the smoothest texture.
No — freezing breaks the emulsion and dulls the herbs.
Yes, but the flavour becomes lighter and less sharp.
Use less water or add more cashews for a richer, dip-like texture.
Recipe Categories
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