Sometimes less is more, as is the case with this salad. Made with sweet grape tomatoes, crunchy cashews, crisp and refreshing cucumbers, tangy honey goat cheese, fresh ground lemon pepper seasonings and a fig balsamic drizzle. You can use whatever balsamic vinegar you can get your hands on, but a sweeter, lighter balsamic works best for this salad. (Make it vegan by omitting the goat cheese!)
What you will need:
cucumber
grape or cherry tomatoes
honey goat cheese (or any type of goat cheese, really)
cashews
lemon pepper sea salt grinder
balsamic vinegar
Slice the cucumbers and quarter them. Slice the grape tomatoes in half and place both ingredients on a plate or in a bowl. Add crumbled goat cheese and cashews, give the lemon pepper grinder a few twists and drizzle with balsamic vinegar. Serve outdoors on a humid summer’s day with an ice cold martini.
The Veggie Slaughterhouse 