A simple but powerful immune boosting salad. This recipe makes one large side salad and around 1 cup of dressing.
1/2 lemon, juiced + 1 wedge
1/4 cup Gold Crop Nutrition sunflower oil OR olive oil
3 Tbsp apple cider vinegar
2 Tbsp chia seeds
2 Tbsp Wildflower Ridge raw honey
1 inch ginger, grated
1/4 tsp himalayan salt
1 Tbsp grassfed butter
1 handful cashews
pinch of salt
Salad and Toppings
2 cups Silverthorn arugula
1 cup Silverthorn spinach
1/2 avocado, sliced
Combine sunflower oil, lemon, apple cider vinegar and honey. Mix well until honey dissolves into oil and acid mixture. Then add in chia seeds, grated ginger, lemon wedge and salt. Stir dressing and let sit while you prepare cashews and salad so that flavors mingle and chia seeds moisten.
Store extra dressing in a closed glass container in fridge.
In a small pan, melt 1Tbsp of grassfed butter. Once melted add in 1 handful of cashews and sprinkle with a pinch of salt. Toss the cashews about every 30 seconds to prevent burning. Cashews are finished toasting when they are a medium golden brown color.
Layer the salad by putting 1 cup arugula, 1 cup spinach then the last cup of arugula on top.
Follow up the layers with as many goji berries as you would like then the toasted cashews. Top with the sliced avocado and drizzle salad with the Honey-Lemon Ginger Chia dressing.