Description
Rich in antioxidants, fiber, and flavor, this salad is a delicious way to get all of your nutrients at once! 100% raw, this beautiful green salad reminds me of Spring! I use half the dressing on day one. And then I use the other half the next day. Â The dressing is delicious day one, Â but even better the next day! Double your batch, and thank me later. Â The salad freezes well. Â If you’re going to freeze, use glass if possible. Â I use a mason jar. Â Be sure to save some dressing and freeze separately.
Ingredients
Ingredients
Salad:
- 12 ounces small broccoli florets (about 5 cups), cut into morsel size
- 6 ounces cauliflower florets, cut into morsel size pieces
- 2 (14 oz.) cans chickpeas, drained & rinsed
- 1/2 cup soaked cashews, drained or rinsed (or boiled for 10 minutes and rinsed) See Note.
- 1 large yellow bell pepper, diced
- 1 large tomato, seeded and diced
- 1 zucchini, diced
- 2 green onions, thinly sliced
- 1 ripe avocado, diced
- 3 tablespoons hemp seeds
- 1/4 cup sunflower seeds
- 3 large fresh tarragon leaves, mincedÂ
- 1/2 cup cilantro, minced
Dressing
- 1 ripe avocado, seeded and chopped
- 1/2 cup soaked and rinsed cashews— If possible soak overnight. (See Dressing Instructions)
- 2 tablespoons fresh tarragon
- 1/2 zucchini, diced
- 1/4 cup cilantro, chopped
- 1 shallot, minced
- 1/2 cup full fat coconut milk
- 1/2 cup water
- 1 tablespoon hemp seeds
- 1/2 tsp dried tarragon (optional, but recommended)
- 1 tsp salt and pepperÂ
Instructions
Dressing:
- Make the dressing first and refrigerate.Â
- Soak cashews overnight or boil for 10 minutes to soften. Drain and rinse.
- Add all ingredients, including cashews, to a blender and mix well. If the dressing is too thick, add 2 tablespoons of water at a time until it thins to your preference.  The dressing should be smooth. Taste for all seasonings. Adjust if needed.
Salad:
- Divide broccoli in half, and pulse each half until broccoli resembles small rice grains. Note –  you do not want to pulse it all at once because you risk turning some of your broccoli into a paste.
- Repeat with cauliflower.
- In a large mixing bowl, add broccoli, cauliflower, and tarragon. Mix well. Add remaining ingredients and stir well.  Add dressing, mixing well—taste for seasoning. Adjust if necessary. Â
This dish is best served cold. The dressing or the entire salad can easily be made the day before. Â Don’t worry about the vegetables softening. It holds up quite nicely! Â
Notes
Cashews need to be softened. You can soak them overnight or boil them on the stovetop for about 15 minutes, or until cashews float to the top of the water.
Nutrition
- Serving Size: 1 cup