August 22, 2011

Veggie Chop Salad with Raw Ranch Dressing

Another tasty raw salad to eat during harvest time and hot summer days. Make up a batch and eat from it throughout the week. I even tossed it on top of brown rice, added some walnuts and it was a great lunch.

1 cup raw diced carrots
1 cup raw diced celery
1 cup raw diced red pepper
1 cup fresh or frozen peas
1 cup green beans, diced and lightly steamed
1 cup shelled edamame, cooked as per package (you can lightly steam them along with the green beans, about 2-3 minutes)
Salad greens for base of salad (optional)

Prepare all chopped veggies. Combine all veggies in large bowl. Toss the salad with Raw Ranch Dressing (recipe follows).

Raw Ranch Dressing:
2 small stalks celery
3/4 cup raw cashews or Brazil nuts, soaked for 30 minutes (Place the nuts in warm water and let sit (30 mins) and then drain the water)
1/4 of an avocado
1 cup filtered water
juice of one small lemon or 3 tablespoons
3 tablespoons fresh dill or 1 teaspoon dry dill
2 small chives, roughly chopped
2 small stems of fresh oregano or 1/4 teaspoon dried oregano
2 fresh basil leaves or 1/4 dried basil
1 small clove garlic
1/2 teaspoon sea salt or to taste

Place all ingredients in high speed blender and combine until creamy and smooth. If using dried herbs, let the dressing rest for 10 minutes to allow the flavours of the dried herbs to emerge. Serve alongside salad or toss the chopped salad with dressing to coat and spoon onto bed of greens. You can store the dressing and veggies separate until ready to eat. Once tossed, the salad is best eaten immediately. Enjoy!
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