Spring Salad
Prep time: 
Total time: 
Serves: 1 salad
  • ½ cucumber
  • ½ cup radishes
  • 1 carrot
  • 3 cups mixed greens
  • ¼ cup green split peas
  • ¼ cup quinoa
  • 3 tbsp raw cashews
  • 3 tbsp water
  • Juice of ¼ lemon
  • ½ cloves garlic
  • 3 tbsp fresh mint leaves
  • 3 tbsp apple cider vinegar
  • 2 tbsp pumpkin seeds
  • Salt and pepper to taste
  1. Boil quinoa until tender.
  2. Put split peas in a saucepan with enough water to cover them by 2 inches. Bring to a boil, then simmer until split peas are tender. Drain any excess water.
  3. Rinse cucumber, quarter lengthwise, and cut into bite-size pieces. Rinse the radishes and remove the stems. With a paring knife, slice the radish into thin circles. Rinse carrot and chop into bite-size pieces. Rinse mint leaves. Peel garlic.
  4. For the dressing: Combine cashews, water, apple cider vinegar, garlic, lemon juice, mint leaves, and salt and pepper to taste in a blender or food processor, and blend until smooth.
  5. Combine mixed greens, chopped cucumber, chopped carrot, radish slices, split peas, and quinoa. Drizzle with dressing and toss to coat. Top with pumpkin seeds.
Recipe by Plant Eaters' Manifesto at http://www.planteatersmanifesto.com/spring-man-salad/