Ingredients (2-4 servings)

• 6 cups mixed baby lettuces
• 3/4 cup thinly sliced sugar snap peas
• 1/2 large English cucumber, spiralized into ribbons
• 1 cup sliced organic strawberries
• 1/2 ripe avocado, pitted, peeled and diced
• 1/4 cup raw cashews (I used Navitas Naturals organic unsalted ones)
• 2 tbsp roughly torn fresh mint and parsley
• 1 tbsp very finely minced fresh basil

For the dressing (makes about 2/3 cup):

• 1/3 cup tahini
• 1/4 cup sliced cucumber
• 2 tbsp hemp seeds
• 2 tbsp lemon juice
• 2 tbsp water (or as needed, to thin)
• Dash of black pepper

Instructions

1. Make the dressing: Whirl all ingredients in a food processor until completely smooth, then pour them into a jar. Note that the dressing will thicken as it sits, so you may want to shake it up with a bit of water before pouring on the salad.
2. Prepare the salad ingredients as directed above. If you don’t have a spiralizer, you can easily create cucumber ribbons by slicing long strips with a veggie peeler. Combine everything together in a bowl, tossing gently with dressing.
3. Protein options: Roasted or plain chickpeas, beans, grilled tempeh, baked or grilled fish, or organic grilled chicken would all work perfectly!