Here’s another recipe that we can all enjoy whether we’re raw, vegan, or paleo, and it’s perfect during the summer because of strawberries being in season.
![Fresh strawberries](https://kristensraw.com/blog/wp-content/uploads/2013/08/6984507532_2249b0f525.jpg)
This recipe’s gorgeous pink color, creamy texture, and bright flavor take fruit to the next level. Serve this salad for breakfast, as a side to lunch, or as your next dessert. And, although I often make it with apples and bananas, you’ll love the cream with any fresh fruit, especially if it’s in season.
Strawberry-Lemon Zest Cream Over Apples and Bananas
Yield 4 servings
CREAM
- 1 cup raw cashews
- 5 to 6 large organic strawberries
- 3 tablespoons filtered water
- 5 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 1 tablespoon raw honey, maple syrup, xylitol, or coconut nectar
- 1/2 teaspoon sea salt
SALAD
- 4 organic apples, cored and chopped
- 4 bananas, peeled and sliced
For the cream:
- Put the cashews in a medium bowl and add water to cover by about 1 inch. Let the raw cashews soak at room temperature for 1 to 2 hours.
- Drain, rinse, and put the cashews in a blender. Add the strawberries, water, lemon juice, lemon zest, honey, and sea salt.
- Blend until creamy. (If there’s leftover cream, you can store it in your refrigerator for up to five days.)
For the salad:
- Put the apples and bananas in a large bowl.
- Add one cup of the cream (or more). Stir well and serve.