Recipe Station

Ingredients:

For the dressing…

• 1/2 cup raw cashews, soaked at least 2 hours and drained

• Juice of 5 lemons

• 2 cloves of garlic

• 1/4 cup filtered water

• 1 tbsp Dijon mustard

• 1/2 tbsp nutritional yeast

• 1 tbsp white miso paste

• 2 tsp capers

For The Chickpea croutons:

• 1 BPA-free can chickpeas, rinsed, drained, and dried
• 1/4 tsp paprika or cayenne pepper
• 1 tsp garlic powder
• 1/2 tbsp olive oil
• Pinch of sea salt

For The Greens:

• 1 bunch of Lacinato kale, thinly sliced, bottom stems discarded

• 1/2 lb Brussels sprouts

• 2 hearts of romaine, chopped

• Juice of 1 lemon

• Pinch of sea salt

• Garnishes (optional)

• Hemp seeds

• Nutritional Yeast

What You Should Do Next: 

Stir together the dressing ingredients in a small bowl, or a coffee mug. Use a fork to blend smooth. Add additional tablespoons of water to thin, as needed. Taste for salt and seasoning. It should be slightly salty, because the saltiness will subside when you dress the salad. With a large mixing bowl, toss the greens with the dressing. Add the avocado and chickpeas. Serve with fresh black pepper sprinkled on top.

Read more about this salad and what else you can add to it to be absolutely delicious at refinery29