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Green Salad with Creamy Carrot Dressing

Green Salad with Creamy Carrot Dressing

>> Printable version (pdf)

Serves: 2

INGREDIENTS

Green Salad:

  • Leafy Greens: spring mix 1 bag (5 oz)
  • 1 cucumber
  • 1 cup cherry tomatoes or 1 big tomato
  • 1/2 orange or red bell pepper
  • 2 carrots
  • 1 red or white onion
  • 1 apple
  • ½ cup edamame
  • ¼ cup corn
  • 1/4 cup of cilantro
  • 1 tablespoon of slivered almonds

Optional toppings:

  • Hemp seeds, blueberries, strawberries, pumpkin

Creamy Carrot Dressing:

  • 2 medium carrots, washed and coarsely chopped
  • ½ cup water
  • ¼ cup raw cashews
  • ¼ cup extra virgin oil
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup coarsely chopped white onion
  • 1 peeled garlic clove
  • ½ teaspoon salt
  • 1 teaspoon flaxseed powder
  • 2 teaspoon nutritional yeast
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala
  • 1 teaspoon toasted black sesame seeds

Variations:
Instead of carrot you can use:

  • 1 medium fennel bulb – remove any tough outer layers, then half, core and dice
  • 2 large ears sweet corn, husked and kernels cut off (2 cups)
  • 1 small cooked and cooled red beets

DIRECTIONS

Green Salad:

  1. Chop cucumber, tomatoes, bell pepper, carrots, onion into bite sized pieces.
  2. In a large salad bowl, add spring mix, chopped vegetables, edamame, corn, cilantro, almonds, and other optional toppings.
  3. Drizzle carrot dressing on top of salad ingredients, toss until mixed in.
  4. Enjoy!

Creamy Carrot Dressing:

  1. Combine all the above ingredients in an upright blender and blend till completely smooth.
  2. Scrape down the sides with a rubber spatula and blend again.
  3. Use immediately, or store in a glass jar in the fridge for up to 3 days.
  4. The dressing will thicken once chilled, thin down accordingly with water.
  5. Add toasted black sesame seeds on top of the dressing.