Autumn Detox Salad with Creamy Ginger-Cilantro Dressing
Serve this salad as a complete meal!
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Cooking tools:
- Food processor
- Blender
- Oven
- Chef's knife
- Cutting board
- Baking sheet
- Peeler
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
- Airtight container
- Colander
- Spoon
- Kitchen towel
Ingredients
- 8 cups mixed baby greens
- 1 medium beets, peeled and grated
- 2 large carrots, peeled and grated
- 2 cups cooked chickpeas
- ½ cups broccoli sprouts
- 1 bunch radishes, chopped
- 1 large delicata squash
- 2 tablespoons extra virgin olive oil
- 2 pinches sea salt
- freshly ground black pepper
- ½ cups raw cashews (soaked for 3 hours)
- 6 tablespoons water
- 4 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lime juice (or lemon juice)
- 1 inches fresh ginger
- 1 clove garlic, peeled
- ½ teaspoons sea salt
- 1 large handfuls cilantro
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