baby arugula and sunflower sprouts with creamy asparagus dill dressing with a side of ginger kimchee, sun-dried olives and strawberries

This salad was thrown together at the last minute. As any person who spends a good amount of time in the kitchen knows, sometimes the fridge can look pretty barren. This is when your imagination has the opportunity to flourish. A delicious sauce can be made with almost anything, as long as you have a good blender!

First to go on my plate was the last of the baby arugula and then a handful of sunflower sprouts! These little babies are full of chlorophyll and pack a whole wack of nutrient density in such a little amount. Did you know that one pound of sprouts provides the combined nutritional advantage of thousands of baby plants?!

The salt and sour was introduced by adding a few sun-dried, raw black olives and a fork full of delicious Pachavega’s ginger kimchee! A few bruised strawberries on their way out added a lovely sweetness that really balanced the flavour of the entire dish! I try to never have any waste in the kitchen and if any fruit or veg is too far gone, into the compost it goes, completing the cycle of nature.

To top it all off was the vegan, gluten free and raw creamy asparagus dill dressing:

1 cup organic raw cashews
fresh filtered water
a handful of chopped fresh dill
two stalks of fresh asparagus, woody ends snapped off.
the juice of half a lemon
a pinch of turmeric
a pinch of Himalayan pink salt
 

Rinse the cashews in a colander and place them in a glass bowl. Cover them with fresh filtered water and let them soak overnight. In the morning, place the other ingredients in a blender and blend briefly to combine, adding more water until you reach a creamy consistency  Cover and refrigerate for at least 1 hour to allow the flavours to mingle. This sauce will keep fresh in the fridge for about 4 days… yummy!

 
creamy asparagus dill dressing, ginger kimchee, sun-dried olives

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