Ensalada de Cinco De Mayo

Prep Time

15 minutes (plus time for soaking cashews overnight)

Cooking Time

n/a

Yields

4 Generous servings

Ingredients

SALAD

• 1 cup chopped arugula* (measured after chopping)
• 1 cup chopped kale* (measured after chopping)
• 2 cups cooked quinoa*
• 1 ½ cup cooked garbanzo beans
• 4 green onions, chopped, white and green parts
• 1 bunch asparagus, roasted and cut into 1-inch pieces
• 12 cherry tomatoes*, halved
• 1 red pepper*, diced
• 1 medium avocado, diced
• ¼ cup raw pumpkin seeds*

DRESSING

• 1/2 cup RAW cashews*, (measure before soaking) soaked overnight, drained
• 2 Tablespoon olive oil (EVO)
• 2 Tablespoon water
• 2 Tablespoon Apple Cider Vinegar*
• Juice of 1 lime
• 1 large bunch cilantro*, stems and leaves
• 2 (up to 4, depending on your taste) cloves garlic
• ½ tsp salt (up to 1 tsp, depending on your taste)
• ¼ tsp chipotle* (up to ½ tsp, depending on your taste)
• ½ tsp cumin*

Directions

1. Combine the first 5 ingredients of the dressing into the blender and blend until smooth and creamy.
2. Add the rest of the dressing ingredients. Blend until smooth and set aside.
3. Layer the salad ingredients into 4 bowls, evenly, up to the avocado.
4. Drizzle each with 2 tablespoons dressing (you will have leftover)
5. Add avocado and pumpkin seeds on top.

Notes

• Nut free version – Replace cashews with sunflower seeds (and soak.).
• You can use any chili spice you like or cayenne. The chipotle gives a bit of a smoky flavor

*ORGANIC or PESTICIDE-FREE