Raw Mock “Chicken” Salad (Raw, Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Broccoli, organic
  • 1 Carrot, organic
  • 1 tsp Dill weed, organic dried
  • 1 clove Garlic, organic
  • 1 tbsp Green onions, organic
  • 1 Jalapeno, organic
  • 1/4 cup Onion, organic
  • 1 Red bell pepper, organic

• Condiments

  • 5 tbsp Lemon juice, organic freshly squeezed

• Baking & Spices

  • 1/2 tsp Himalayan pink salt

• Nuts & Seeds

  • 2 cups Cashews, organic raw

• Liquids

  • 2 tbsp Purified / filtered water

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 2 cups organic raw cashews
• 5 tablespoons organic lemon juice (freshly squeezed)
• 1 clove organic garlic (freshly crushed)
• 2 - 7 tablespoons purified / filtered water (add only as needed)
• 1 teaspoon organic dill weed (dried)
• 1 tablespoon organic green onions (chopped)
• 1/2 teaspoon Himalayan pink salt
• 1 organic red bell pepper
• 1/4 cup organic onion
• 1 organic carrot
• 1 cup organic broccoli
• 1 organic jalapeno

Directions

• Put all the ingredients for the vegetable mixture in a food processor and process until it is in small pieces. Set aside.
• Put all the ingredients for the dressing into a Vitamix, or high speed blender, and blend until well combined and creamy. Start with 2 - 4 tablespoons of water and check the consistency every 15 seconds or so. Keep adding water a tablespoon at a time until it has a creamy consistency and looks like chicken salad. Try not to add too much water because it will have a thinner texture. Adjust seasonings to your preference.
• In a medium sized bowl, add the vegetable mixture with the dressing and stir until everything is well combined. Use in a tortilla, nori wrap, with fresh veggies, dehydrated crackers, heart of romaine lettuce, on top of a salad, etc. Enjoy!