• 4 small purple potatoes ( purple, red or white), sliced.
• 4 radishes, sliced ( or try daikon radish ribbons, or watermelon radish)
• 1 Turkish cucumber, sliced into ribbons – use a vegetable peeler
• 1 carrot, sliced into ribbons- use a veggie peeler ( or try grated raw beets)
• 1 avocado, sliced in half, pixilated (or cross-hatched)
• 1 cup shelled edamame ( or other cooked beans, like fava, or green garbanzos! )
• 10 asparagus spears
• 10 green beans (or try snow peas!)
• Optional additions: cooked grains ( quinoa, buckwheat, millet, black rice, farro) tender lettuces sunflower sprouts, microgreens, pickled onions, hemp seeds, or sunflower seeds.

Vegan Green Goddess Dressing: or Make this Herby Hemp Dressing

• one package  (12.3 ounce) of silken tofu (organic, firm) like Mori-Nu Brand
• 2 fat garlic cloves
• 1 fat scallion, white and green parts
• ¾ cup-1 cup fresh herbs, packed – a combination of  ¼ c Italian parsley, ¼ c dill, and 1 c tarragon is my favorite-  but feel free to sub basil. ( Thin stems ok)
• 3 tablespoons olive oil
• 1 tablespoon lemon, more to taste
• 1 tablespoon vinegar – white, sherry, apple cider or champagne
• 1 tablespoon water, more to get blender started
• 1 teaspoon kosher salt
• 1 teaspoon white miso paste- optional but adds depth!
• ½ teaspoon pepper