This is my new favorite Spring food obsession! Serve with crispy chickpeas or tofu to make a light meal of this tasty salad.
1-2 heads of romaine lettuce, washed and sliced into 1” ribbons (OR 1 head romaine and 1 bunch of kale, washed and sliced into 1” ribbons)
fresh lemon juice from 2-4 lemons (up to ⅔ cup)
¼ cup extra virgin olive oil
1/4 cup water (or a few TBSP more for thinning the dressing)
¼ teaspoon sea salt
1 ½ tablespoons dijon mustard
2 tablespoons ground flax seeds (I prefer Bob’s Red Mill golden flax meal)
½ cup raw cashews, soaked in water for 15-30 minutes, then drained
2-3 large cloves of garlic
Sea salt and freshly ground pepper
Toss washed/dried lettuce and kale in a bowl and set aside.
Add all remaining ingredients to a food processor or blender and blend until smooth. Add more water if the mixture is too thick.
Toss lettuce with about 1/2 cup of dressing with salt and pepper (to taste)
Store dressing in an airtight container in the fridge for up to 7 days.