Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 20 minutes

Cook Time: 5 minutes

Makes: 2-4 Servings

Whenever I think healthy, I think GREEN! Green usually means you are taking in plants and plants are healthy! This salad is not only healthy, but it sure is pretty! The dressing is creamy and flavorful and the texture of the peas and the thinly sliced cucumber give it the ultimate bite! Add in your new bold basil microgreens for an herbal flavor and you will want to make this dish all of the time!

Salad:

• 2 english cucumbers, chopped and thinly sliced
• 4 dino kale leaves, chopped
• 1 cup frozen peas + ¼ cup water for cooking
• 3 green onions, chopped
• ½ cup bold basil microgreens
• 1 tbsp sesame seeds (optional)

Dressing:

• ½ cup raw cashews, +1 cup of water for boiling
• ¼ cup bold basil microgreens
• ¼ cup fresh basil leaves
• 1 large garlic clove
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp miso paste
• ¼ tsp salt

1. Place your cashews in a bowl. Boil your water, and then add over top of your cashews and cover with a plate for 20 minutes or until softened.
2. While your cashews soften, cook your peas until soft and colorful, around 5 minutes. Strain the peas and let cool.
3. While the peas cool, cut your vegetables. I like to cut the cucumber in two different ways to make it more fun and enjoyable texture-wise. I took my peeler and peeled the cucumber to make thin ribbons and then wrapped those up into the bowl. For the rest, I cut the cucumber into thin slices.
4. Add all of your vegetables to a bowl once ready.
5. When your cashews are done, add your dressing ingredients to your blender and blend until smooth and creamy.
6. Add your dressing on top of your salad, garnish with your bold basil microgreens and enjoy this amazing healthy salad!