Raw Beet Salad with Basil Cashew Dressing
Ingredients
The salad
-
3–4
ounces
greens (spinach, arugula, baby kale, spring mix)
-
1
medium
beet, peeled and grated
-
¼
cup
pumpkin seeds
-
1
large
avocado, sliced
-
½
cup
microgreens or fresh sprouts
-
optional
pickled shallots or sauerkraut
The dressing
-
⅓
cup
raw cashews, soaked in water until soft
-
¼
cup
olive oil
-
¼
cup
water
-
2
cloves
garlic
-
½
cup
packed basil leaves
-
2
tablespoons
lemon juice
-
½
teaspoon
salt
-
½
teaspoon
pepper
Instructions
- Prepare pickled shallots if using by simmering shallot, vinegar, water, salt, and sugar, then let cool.
- Make the Cashew Basil Dressing by blending olive oil, garlic, lemon juice, salt, and soaked cashews until smooth, then add basil and adjust seasoning.
- In a large bowl, toss greens, grated beets, and pumpkin seeds lightly with some of the dressing.
- Add pickled shallots or sauerkraut and gently fold in sliced avocado.
- Divide the salad among bowls and top with microgreens or sprouts and extra pumpkin seeds if desired.
Nutrition Facts (estimated)
Servings
2
Calories
369
Total fat
33.5g
Total carbohydrates
15.2g
Total protein
8.9g
Sodium
348.7mg
Cholesterol
0mg
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