Quick Pickled Baby Marrow and Cashew Salad recipe | WW TASTE

Ingredients

• For the dressing:
• 50 g cashew nuts, roasted
• 4 T olive oil
• 2 T Dijon mustard
• 4 T white wine vinegar
• 1 lime, zested and juiced
• ½ clove garlic, crushed
• 3 ice cubes
• salt, to taste
• white pepper, to taste
• 350 g baby marrows, thinly sliced
• 2 sticks celery, with leaves, roughly chopped
• 2 bird’s-eye chillies, thinly sliced
• 4 T rice wine vinegar
• 1 t salt