Sunday, March 9, 2014

Chop-Chop Salad

Chop-Chop Salad
Live Raw Cookbook by Mimi Kirk

For the Salad:
***This is the original recipe master veggie list.  I used (green pepper, red cabbage, Zucchini, Yellow Squash and Broccoli)
Yellow Squash
String Beans
Red Cabbage
Fennel Bulb
Green Pepper  (I Used)
Fresh whole herbs such as mint, tarragon, sorrel and dill for garnish

**Chop all vegetables into small, even pieces.

For the Dressing:
*** This dressing made way more than I needed for the salad but I just stored it in the fridge for other salads.

1/2            cup extra-virgin olive oil
1/2            cup tahini
1/4            bunch of fresh parsley
1/4            cup apple cider vinegar
1/3            cup cashews
3-4            tablespoons lemon juice
2               cloves garlic
1/4            cup  tamari
                 Himalayan salt to taste
                 Fresh pepper
2-3            tablespoons agave or sweetener of choice
3/4            cup ore or less water, added slowly while blending

Finished dressing should be a smooth, creamy, thick pourable dressing.

Place dressing ingredients into a blender and blend until smooth.

Place all salad ingredients in a bowl, and add desired amount of dressing.  Some people like a small amount and others like it very wet.  The vegetables hold up very well with dressing. 

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