First Farmers Market Salad

On Saturday, I went to the farmers market season opener.  Only a few fresh produce items were available, but they were so beautiful! I bought lettuce and peas and pulled a few radishes from the garden to make this spring salad.  The creamy dill dressing tastes better after it's chilled, and takes a little planning ahead, so make the dressing a few hours ahead of time or the night before. 

First Farmers Market Salad
Lettuce or greens of your choice
Pea pods, ends removed, and cut in half 
Radishes, sliced
Raw sunflower seeds

Creamy Dill Dressing
(Makes 1 1/4 cups)

1/2 cup raw cashews, soaked for an hour
1/2 cup water
1/4 c Vegenaise
1 t garlic, very finely chopped
1 T apple cider vinegar
1 T lemon juice
1/4 t salt
1/2 t onion powder
1 T finely chopped dill
1/2 t vegan worcestershire sauce
1/2 t agave nectar

After the cashews have soaked, drain them and add to a blender with the 1/2 cup of water and blend until smooth.  Pour the cashew cream into a pint sized jar.  Add the Vegenaise, garlic, cider vinegar, lemon juice, salt, onion powder, dill, worcestershire sauce, and agave to the jar with the cashew cream and shake well.  Chill for a few hours or overnight.

To assemble the salad: In a large sized single serving bowl add a few handfuls of lettuce.  Drizzle the lettuce with as much dressing as you like.  This dressing isn't really thick, so I like to be a little generous with it.  Top with a handful of pea pods, a small handful of sliced radishes, and a few tablespoons of sunflower seeds.