Ingredients
Vegan Parmesan Cheese
- 3/4 cup raw cashews
- 3/4 tsp salt
- 3 tbsp nutritional yeast
- 1/4 tsp garlic powder
Strawberry Tahini Dressing
- 4 tbsp strawberry jam
- 4 tbsp tahini
- 2 tbsp lemon juice
- 1/2 cup water
- 2 tsp minced garlic
- 4 tbsp grape seed oil
- 2 tsp maple syrup
- salt to taste
Directions
Happy Spring! This salad that are natural detoxing foods, such as grapefruits, broccoli, spinach, and cabbage. The dressing also has some detoxing ingredients, such as garlic and lemon juice.
- First start by making your vegan parmesan cheese. I always have this in my fridge because I love it so much and use it on everything!
- Blend all ingredients together in your food processor or blender until smooth. Set aside
- Wash, peed and dice all produce
- Make your tahini dressing by blending all dressing ingredients together in your food processor/blender until smooth
- ** Before filling, keep in mind you want to add lettuce to the top 1/4 of the mason jar, so don’t overfill with other ingredients to not have enough room for the lettuce
- Start by pouring 1/4-1/2 cup of tahini dressing on the bottoms of the jars. If you like a lot of dressing, I would add about 1/2 cup
- If your peas are frozen, place them in a glass measuring cup/bowl and cover with water. Microwave for about 2 minutes and drain
- Next layer in the broccoli, red cabbage, chickpeas, pistachios, green peas, strawberries, diced grapefruit, and carrots in that order- filling up about half- 3/4 of the jar
- Fill the rest of the jar with lettuce and vegan parmesan cheese. Place in the fridge overnight
- To enjoy, simply shake and eat straight from the jar or pour out onto a dish!
Recipe by Healthy Little Vittles
