This is my new favorite Spring food obsession! Serve with crispy chickpeas or tofu to make a light meal of this tasty salad.
Makes 1.5-2 cups
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)
1/8 cup extra virgin olive oil, *optional, add water if oil-free
1/4 cup water (add up to 3/4 more for thinning the dressing)
1/4 teaspoon sea salt
1 1/2 Tablespoons dijon mustard
1 Tablespoons ground flax seeds (I prefer Bob’s Red Mill golden flax meal)
1/2 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 desired amount of dressing with salt and pepper (to taste)
Store dressing in an airtight container in the fridge for up to 7 days.