Raw Beet Salad with Avocado Recipe

Ingredients

Cashew Basil Dressing

• 0.33 cup raw cashews, soaked in water until soft
• 0.25 cup olive oil
• 0.25 cup water
• 2 cloves garlic
• 0.5 cup packed basil leaves
• 2 tablespoons lemon juice
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

Salad

• 3 ounces greens (spinach, arugula, baby kale, or spring mix)
• 1 medium beet, peeled and grated
• 0.25 cup pumpkin seeds
• 1 large avocado, sliced
• 0.5 cup microgreens or fresh sprouts

Optional Additions

• pickled shallots or sauerkraut
• cherry tomatoes
• grated carrots
• radishes
• chickpeas

Instructions

Cashew Basil Dressing

1. Place olive oil, garlic, lemon juice, and salt in the blender. Add the soaked cashews and continue pulsing until smooth.
2. Add the basil and blend until incorporated. Taste and adjust lemon, adding more if necessary. Set aside.

Assemble the Salad

1. In a large mixing bowl, toss greens, grated beets, and pumpkin seeds lightly with some of the dressing (you won't need all).
2. Toss in some pickled shallots (or ½ cup sauerkraut), and gently fold in the sliced avocado. Taste for salt, adjusting as necessary.
3. Divide among bowls.
4. Top the dressed greens with fresh sprouts and more pumpkin seeds if you like.

Notes

• Soak cashews for 6 hours for best results, or use boiling water and soak for 30 minutes for a quicker option.
• You can substitute Italian parsley for basil, or use a mix of both.
• Store leftover dressing in an airtight container in the refrigerator for up to 5 days.