Miso Green Goddess Salad!

Soak 1 1/2 cup raw cashews in hot water for one hour. Add the soaked cashews to a blender with the rest of the ingredients for the Miso Goddess Dressing (1 lemon juiced, 1/4 cup chives, 1/2 cup fresh parsley, 1/2 cup fresh basil, 1/2 tbsp white miso paste, 1 tbsp maple syrup, Kosher salt to taste), adjusting to taste with salt and lemon as desired, and with water to adjust consistency.

Make the croutons by tossing 2 slices of torn sourdough with a generous drizzle of olive oil, salt, and za’atar. Bake at 375°F (190°C) for about 20 minutes or until golden brown.

Make the cashew parm by pulsing 1/4 cup raw cashews, 3 tbsp nutritional yeast, 1/2 tsp garlic powder, and Kosher salt to taste together for about 20 seconds (do not overblend).

Combine Little gem lettuce or romaine, 1/3 cup sliced sugar snap peas, 1/4 cup sliced radishes, 2 sliced persian cucumbers, 1/4 cup roughly chopped olives, 1/4 cup sunflower seeds or pepitas, and about 1 cup total of mixed herbs (basil, mint, chives). Add the prepared croutons and cashew parmesan. Toss with the Miso Goddess Dressing. Enjoy!