Garden Salad with Cashew Ranch Dressing

Apr 12, 2025

Base Greens:

1 small romaine lettuce head
2-3 large kale leaves, stems removed
Some radicchio, roughly chopped
1 small handful young beetroot leaves
1 small handful arugula

Quick-Pickled Red Cabbage:

Red cabbage, shredded (about ¼ medium head)
Juice of 2 medium lemons
½ teaspoon sea salt

Massage ingredients together and marinate for minimum 15 minutes or up to 24 hours in refrigerator.

Vegetables & Fruits:

1 cucumber, sliced into rounds
2 small handfuls cherry tomatoes, halved
1 bell pepper, cut into cubes
6-8 radishes, sliced thin
2 medium carrots, coarsely grated
1 ripe mango, cut into strips
4 spring onions, sliced thin
1 large ripe avocado, sliced for garnish
Microgreens for garnish

Cashew Ranch Dressing:

1/2 cup raw cashews
1/2 cup raw sunflower seeds
Fresh lemon juice, 2 lemons
1 large garlic clove
4 Medjool dates, pitted
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon onion powder (optional)
2 tablespoons nutritional yeast (optional)
1 cup filtered water
1 bunch fresh dill

Instructions:

Prepare the pickled cabbage and refrigerate.
In a large serving bowl, combine all prepared greens.
Layer prepared vegetables and fruits on top of greens.
For the dressing:
- In a high-speed blender, process all ingredients except dill on high for 2 minutes until completely smooth
- Add dill and pulse 3-4 seconds to incorporate while maintaining some texture
Pour some of the dressing over salad (reserve remaining for later use)
Top with microgreens and sliced avocado
Toss thoroughly and serve immediately

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