Betsy’s Chop Salad
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For the Salad
  1. Yellow Squash
  2. Carrot
  3. Zucchini
  4. Red cabbage
  5. Asparagus
  6. Turnip
  7. Broccoli
  8. Fennel bulb
  9. String Beans
  10. Fresh whole herbs such as mint, tarragon, and dill
  11. Parsnip
  12. Chop all vegetables into small and even pieces
For the Dressing
  1. ½ cup Basil olive oil
  2. wheat free tamari
  3. ½ cup raw tahini
  4. Himalayan sea salt to taste
  5. ¼ bunch fresh parsley
  6. Freshly milled pepper
  7. ¼ cup Apple Cider Vinegar
  8. 2-3 tablespoons agave or sweetener of choice
  9. ½ cup raw cashews
  10. ¼ cup more or less of water, added slowly to thin
  11. 3-4 tablespoons lemon juice
  12. 2 cloves garlic
Instructions
  1. Place dressing ingredients into a blender and blend until smooth. Finished dressing should be smooth, creamy thick and pourable.
  2. Place all salad ingredients in a bowl and add desired amount of dressing. Some people like a small amount and others like it very wet. The vegetables hold up very well with dressing. You could also serve extra dressing on the side for each guest to add his or her own.
Adapted from Mimi Kirk cookbook
Adapted from Mimi Kirk cookbook
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