Green Goddess Salad with Cashew Basil Dressing


This salad is lovely as a lighter lunch or dinner, but can also be enjoyed with other more filling ingredients such as tofu, chickpeas, tempeh, rice or quinoa.

prep time: 20 minutes
cooking time: 5 minutes
total time: 25 minutes
yield: 2 servings



  • 1/2 cup raw cashews
  • 1/4 cup fresh basil, packed
  • 1/4 cup + 2 tbsp water
  • 1 garlic clove, peeled
  • 1 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp light miso
  • 1/4 tsp salt, plus more to taste


  • 1 cup frozen peas
  • 5 kale leaves, stems removed and roughly chopped
  • 4 mini cucumbers, sliced thinly
  • 2 green onions, sliced
  • Microgreens
  • Black sesame seeds (optional)


  1. Add cashews to a bowl and cover with boiling water. Let sit for 20 minutes.
  2. Add water and peas to a small saucepan. Turn heat to high and cook until the peas are bright green and tender.
  3. Drain and transfer the peas to a bowl of cold water to stop the cooking process.
  4. Prepare dressing by draining and rinsing the cashews.
  5. Add cashews to a high speed blender along with basil, water, garlic, nutritional yeast, lemon juice, miso and salt.
  6. Blend until smooth. If you are having a hard time blending all the ingredients together, add 1 or 2 tablespoons of water and blend again.
  7. Taste and adjust seasonings to your liking.
  8. Transfer kale to a large bowl. Add dressing and massage using your hands for 5 minutes.
  9. Assemble the salad.
  10. Divide the kale and peas between two bowls. Add cucumbers, green onions and microgreens.
  11. Top with black sesame seeds (if using).
  12. Enjoy immediately.


Ingredients, Directions & Image From

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