For the Vinaigrette:
Place everything in a food processor and process. Place in the fridge.For the salad:
Place the salad leaves on a serving tray.
Halve and/or fan the strawberries.
Peel the avocadoes, remove the pip and slice. Drizzle with the lemon juice.
Place the strawberries and avocado slices onto the lettuce and top with the crumbled cheese.
Top with the cashew nuts, just before serving.
Serve, drizzled with the strawberry vinaigrette.
Recipe reprinted with permission of Pink Polka Dot
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