4 bunches Baby red leaf lettuce, washed and cut into bite sized pieces
2 Persian cucumbers, halved and sliced thin
2 Avocado, sliced
2 pc. Baby daikon radish, sliced thin and julienned
1 bunch Green onion tops, julienned, plus scraps for the "cheese"
A handful of sprout mix, washed (sunflower, radish, and pea)
1/2 cup cilantro
Juice of 1 Lemon
1 Cup Raw Cashews
2 Tbsp Raw Hemp Seed
Apple cider vinegar
Extra Virgin Olive Oil
1/2 C Garlic Infused Olive Oil https://www.nuvooliveoil.com
Cashew Pesto Cheese:
Put cashews in a food processor, and pulse.
Add chopped cilantro and scallion scraps and the juice of 1 lemon.
Continue to blend and drizzle in the garlic olive oil.
Add salt to taste.
Note: should be the consistency of a crunchy peanut butter.
Use a nice big salad bowl and start by adding the greens mixed with the scallion, cucumbers and daikon. Next, slice your avocado while it's still in the skin, then scoop it out with a spoon and sprinkle it with hemp seeds.
Place 3 spoonfuls of the cashew cheese to each bowl, then drizzle the dish with a mixture of apple cider vinegar, olive oil, and salt. The salad should be light and crunchy, so do not over dress it!