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cashew-tahini-dressing

The Blue Zones Summertime Salad

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Prep Time 20 minutes
Total Time 21 minutes
Course Salads
Cuisine Vegan
Servings 4 people

Ingredients
  

Cashew Tahini Dressing

  • 1 c. cashews, soaked
  • 2 cloves garlic
  • 1 small shallot, cubed about 1/4 cup
  • 3 lemons, juiced about 1/4 cup
  • 1/3 c. tahini
  • 1/3 c. extra vigin olive oil
  • 1/3 c. plus 1 tbsp. water
  • 1/2 tsp. plus 1/4 tsp. salt
  • 1/8 tsp. black pepper

Salad

  • 4-6 c. mixed lettuce greens I used kale and red leaf
  • 1 c. napa cabbage, chopped
  • 1 cucumber, diced
  • 2 stalks celery, diced
  • 6 radishes, sliced thin
  • 2 carrots, shredded
  • 1 15 oz. can garbanzo beans, rinsed
  • 1-1.5 c. walnuts

Instructions
 

  • Soak the cashews for at least an hour in a bowl covered with water (I boil the water first when I'm low on time to speed this up). Then rinse and drain.
  • In a food processor, mince the garlic, and then the shallot. Add all remaining dressing ingredients, including the cashews, and process for a minute or longer. Taste and adjust salt/water as needed.
  • Make the salad: plate your favorite ingredients, and top with the cashew tahini dressing. Serve immediately.

Notes

Leftover dressing will keep in the refrigerator for about 3 days.
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