Cactus Club Dupe - Raincoast Greens

Raincoast Greens Salad Recipe

I’m a sucker for take-away and this is one of my go-to orders. I find it hard to resist whenever we get Cactus! The creaminess of avocado and feta compliment the spicy/sweet crunch of the pecans. The dressing is subtle and allows all the flavourful veggies to come through. Plus, I am a sucker for a hard boiled egg on a salad any day!

The flavours and textures come together to create a balanced, delicious meal that is affordable (when you make it home) and just as good as at the restaurant!

INGREDIENTS

SALAD

⁠Makes 1

• 2-3 cups fresh greens
• 1/2 avocado, fanned
• 1/3 cup cherry tomatoes, halved
• 1/3 cup feta, crumbled
• 1/3 cup spicy pecans
• 1/3 cup cucumber, quartered and seeds removed
• 1/3 cup red + yellow bell peppers, sliced and cut in squares
• 1 egg, hard boiled and fanned

⁠

⁠DRESSING

Makes 1 (consider making 4X so you have leftovers for the next few days)

• 1/8 cup Extra Virgin Olive Oil
• 1/2 Tablespoon Fresh Lemon Juice
• 1/2 Tablespoon Dijon Mustard
• 1/2 Teaspoon Fresh Thyme, chopped
• 1/4 Teaspoon Kosher salt

SPICY/SWEET PECANS

Makes 2 cups (cause having leftovers is key - they are madly addictive and go great on salads or straight into your mouth)!

• 2 cup raw pecans
• 2 Tbsp brown sugar
• 2 Tbsp maple syrup
• 1/2 tsp salt
• 3/4 tsp cayenne pepper or chipotle powder
• Dash of paprika

DIRECTIONS

SPICY PECANS - Preheat oven to 375°F. Add the sugar, maple syrup and cayenne to a bowl and mix together. Add the pecans and gently toss to coat the pecans. Transfer to a parchment lined baking sheet and spread out the nuts. Sprinkle with salt. Roast in the oven for about 10 minutes but keep an eye on things - just until they are lightly browned. Remove from oven and carefully slide off the paper onto a plate to cool.

DRESSING - Add all your dressing ingredients to a mason jar and shake to combine.

SALAD - add your greens, tomatoes, feta, peppers, spicy pecans and cucumbers to a bowl and toss with your dressing. Plate your salad then top with your fanned avo and egg.

ENJOY!!!

XO, Andrea