Name: Spring Salad with Green Goddess Dressing
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup raw cashews, soaked in boiling water 10 minutes, drained; 1/3 cup dill, packed; 1/3 cup chives, chopped; 1/3 cup parsley, packed; 2 tbsp tarragon, packed; 1 large clove garlic, peeled; 2 tsp capers, drained; 2 1/2 tbsp lemon juice, fresh; 1/2 tsp salt; 3/4 cup water; 2 1/2 cups tender greens; 1 small Persian cucumber, sliced; 3 small radishes, sliced; 1/2 cup snap peas, chopped; 1/4 cup microgreens; 2 tbsp dill; 2 tbsp parsley; 1 1/2 eggs, soft boiled, sliced

Estimate, per serving

Cal: 285
Protein: 9.5g
Carbs: 22g
Fat: 19g
Sodium: 420mg
Fiber: 4.5g

Ingredients

raw cashewssoaked in boiling water 10 minutes, drained: 6 cup
dillpacked: 1.98 cup
chiveschopped: 1.98 cup
parsleypacked: 1.98 cup
tarragonpacked: 12 tbsp
garlicpeeled: 6 large clove
capersdrained: 12 tsp
lemon juicefresh: 15 tbsp
salt: 3 tsp
water: 4 1/2 cup
tender greens: 15 cups
Persian cucumbersliced: 6 small
radishessliced: 18 small
snap peaschopped: 3 cup
microgreens: 1 1/2 cup
dill: 12 tbsp
parsley: 12 tbsp
eggssoft boiled, sliced: 9 egg

Method

01Blend cashews with 1/2 cup water until completely smooth.
02Add 1/4 cup water, dill, chives, parsley, tarragon, garlic, capers, lemon juice, and salt. Blend until herbs are finely chopped and dressing is bright green. Add more water if needed to reach desired consistency.
03Layer greens, cucumber, radishes, snap peas, microgreens, dill, and parsley in a bowl and toss.
04Top with soft boiled eggs and a few spoonfuls of dressing.

Fits

Vegan
Vegetarian
Pescatarian
Dairy-free
Egg-free
Soy-free
Nut-free