Classic Chopped Salad

Tagged in: Recipes
Classic Chopped Salad


Ingredients: (for 1 salad)
1 Persian cucumber, chopped
1 medium carrot, grated
1/3 cup cherry tomatoes, halved
1/3 cup grated raw beets
1/4 cup radish, chopped
1/2 cup purple cabbage, thinly sliced
1/2 avocado sliced or diced
2 healthy handfuls mixed baby greens
1/2 cup cooked quinoa
2 Tbsp pepitas, toasted
Hard boiled egg (optional)

Vegan Green Goddess Dressing: (can be refrigerated for up to 5 days)

1 1/2 cups raw cashews
3/4 cup water
3 Tbsp fresh lime juice
1 Tbsp maple syrup
1/2 tsp salt
1/2 cup cilantro, lightly packed
1/2 cup parsley, lightly packed
2 green onion, chopped

To assemble the salad:
Prepare the vegetables and quinoa and set aside.
Place greens in a large bowl. Top with piles of chopped and grated vegetables and quinoa.

To prepare the dressing:

First, soak the cashews in very hot water for at least 15 minutes, longer if desired. (I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.)

Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.

Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.

Drizzle over the chopped salad, and Enjoy!