Prep Time: 20 minutes
Serving Size:1 to 2
Ingredients:
For the dressing:
⅓ cup of packed parsley leaves
1 cup of raw cashews (soaked in boiling water for 10 minutes)
½ tsp salt
2 tsp drained capers
⅓ cup of packed dill leaves
1 large peeled garlic clove
2 to 3 tbsp fresh lemon juice
¾ to 1 cup of Essentia water
2 tbsp packed tarragon leaves
⅓ cup of chopped chives
For the salad:
1 sliced small Persian cucumber
2 tbsp parsley leaves
¼ cup of microgreens
2 tbsp dill leaves
3 sliced small radishes
½ cup of chopped snap peas
2 to 3 cups of tender greens
1 to 2 sliced soft-boiled eggs
Procedure:
- Prepare the dressing. Use a food processor or blender to mix the cashews and half a cup of Essentia water. Blend until it becomes smooth.
- Put an extra ¼ cup of water and the rest of the dressing ingredients. Continue bending until the herbs are finely chopped or you see a beautiful green shade. Add more water if needed to achieve the consistency you want.
- Prepare the salad. Layer the greens in a bowl and toss them.
- Before you serve it, add a few spoonfuls of the dressing on top and toss. Place the eggs on top.