Beet and Avocado Salad with Cashew Tahini and Cashew Pesto
VEGAN POWER SALAD- Beet and Avocado Salad with Cashew Tahini Dressing, power greens, cashew basil pesto, quick pickled shallots and toasted pumpkin seeds.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 2 1x
- Category: Entree Salad
- Cuisine: Vegan Gluten- Free
Scale
Ingredients
- Pickled Shallots ( or substitue sauerkraut)
- 1 large shallot- thinly sliced ( or sub ¼ cup red onion)
- ¼ cup red wine vinegar
- ¼ cup water
- ⅛ teaspoon salt
- ½ teaspoon sugar
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- Cashew Tahini Dressing
- ½ cup water
- 1 garlic clove
- 1 tablespoon lemon juice or apple cider vinegar or
- 1 tablespoon olive oil
- 1/4 teaspoon soy sauceor Liquid Aminos
- ¼ teaspoon salt, more to taste
- ¾ cup raw cashews
- ———
- Cashew Pesto
- ⅓–½ cup olive oil
- 1 garlic clove
- ½ cup packed basil leaves or sub Italian parsley or mix of both
- 1 tablespoon lemon juice ( or AC vinegar)
- ¼ teaspoon salt
- ⅓ cup cashews
- ———-
- SALAD – SERVES 2
- 4 ounces power greens
- 1 medium beet, peeled and grated
- 1 avocado
- 2 tablespoons pumpkin seeds
- cherry tomatoes- optional
- optional additions- sprouts, chicken breast, baked tofu, chickpeas, grated carrots
Instructions
- Place shallot, vinegar, water, salt, sugar in a small pot over high heat. Bring to a simmer for a couple minutes, then set aside and let cool, or refrigerate.
- Make Cashew Tahini Dressing. Place water, garlic, vinegar, olive oil, soy sauce and salt in a blender. Blend. Add cashews and blend until very very smooth. It should be thick and smooth.
- Scrape blender clean, setting Cashew Tahini aside in a small bowl.
- Rinse Blender, then make Cashew Pesto. Place olive oil, garlic, basil, lemon, salt in the blender. Pulse a few times. Then add cashews and continue pulsing until chopped and blended, but not too smooth. Taste for salt, add more if necessary. Set aside, and assemble salads.
- In a large mixing bowl, toss power greens lightly with the pesto, using a few tablespoons, to just lightly dress ( you won’t use all). Add some pickled shallots or ½ cup sauerkraut , toss and divide among two large bowls. Top dressed greens with grated beets and avocado slices. Sprinkle with salt and pepper. Drizzle with cashew tahini, more pesto if you like and scatter with pumpkin seeds.
- Notes: Salad serves 2 as mains, dressing serves 6.