Chop-Chop Salad

Chop-Chop Salad

Live Raw Cookbook by Mimi Kirk

http://youngonrawfood.com

For the Salad:

***This is the original recipe master veggie list.  I used (green pepper, red cabbage, Zucchini, Yellow Squash and Broccoli)

Yellow Squash

Zucchini

Asparagus

Broccoli

String Beans

Parsnip

Carrot

Red Cabbage

Turnip

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.