Spring Salad with Vegan Ranch
This spring salad is a great way to use the season's greens. Simple, fresh, all the crunch and Topped with vegan ranch.
Ingredients
Vegan Ranch
- 9oz (161g) Cashews
- 1/2C (105g) Neutral Oil
- 2 Tbsp (27g) White vinager
- 2 Large cloves (9g) Garlic clove
- 1/4C (35g) Onion
- 1 & 1/4C (14g) parsley stems
- 3/4C (8g) Cilantro stems
- ½ tsp (1g) Black pepper corns
- 1/4C Mustard seeds
- 1/2C (8g) Parsly leaves
- 1/4C (4g) Cilantro leaves
- 1/2C (35g) Chives
Spring Salad
- 2C (60g) Dandelion greens
- 1C (70g) Sugar snap peas
- 1C (142) Gloe Radish
- 2/3C (64) Asparagus
Instructions
Vegan Ranch
- Add all the ingredients except the parsley/ cilantro leaves, and chives to a blender.
- Blend on low to break up the large chunks and create a vortex.
- Once everything's moving, increase to high speed and blend until completely smooth.
- Tranfer to a bowl and whisk in reming ingridients.
- Coarsely chop the cilantro/ parsley and cut the chives into thin rounds.
- Whisk in the herbs and transfer to a new jar and refrigerate.
Spring salad
- Give all of your produce a good wash and dry.
- Chop the dandelion greens into bite-sized pieces.
- Cut the sugar snap peas in half or thirds (if very large)
- If the radish leaves are still connected, remove and save. Cut the radishes into quarters.
- Remove the tough bottoms of the asparagus and cut them into 2-inch long pieces.
- Toss all the veg together in a bowl and top with copious amounts of the vegan ranch.
- Enjoy.
Notes
If your cashews soak for too long they can get small purple spots. They're still edible and shouldn't affect the dressing too much.
If your radishes still have the leaves, you can wash them and incorporate them into the spring salad.
If your radishes still have the leaves, you can wash them and incorporate them into the spring salad.