This was a delicious, fast meal for a busy work night. You may want to double it up if it’s for the whole family and/or serve with a side salad.
Green Onion Dressing
Makes about 1 cup
- 1/2 cup raw cashews, soaked, drained & rinsed (I usually pour boiling water over mine and soak for about 45 minutes)
- 1 cup coconut milk
- 1/4 cup green onions, chopped finely
- 1 Tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- salt & pepper
Add the raw cashews to a blender and process until they are finely ground. Add the coconut milk, lemon juice, and garlic powder. Blend until the mixture is smooth, scraping down the sides a few times.
Stir through the green onions and season to taste with salt & pepper. Refrigerate to thicken before serving.
Smoked Salmon Frittata
- 1/2 teaspoon oil or butter
- 4 large eggs, beaten with a splash of water
- 3 – 4 oz smoked salmon, sliced
Heat oil or butter in a 10-inch nonstick skillet on stove over medium-low heat. Pour in beaten eggs and swirl pan to evenly distribute in a circle. Cook eggs until they are beginning to pull away slightly from the edges of the pan and only the middle is still liquid.
Place the skillet under the broiler and cook until the eggs are just set – they will be firm to the touch, but still spring back to shape. Remove the hot pan from the broiler with oven mitts and slide frittata onto a cutting board or plate.
Top frittata with sliced smoked salmon and green onion dressing and garnish with additional green onions if desired.
Adapted from Meatified