Tu-No Salad

straightupfood.com

Terri Clinton

I enjoy a whole food plant based lifestyle.

subheading: SCALE 1X 2X 3X:

subheading: For the salad:

2 cans cooked garbanzo beans ( 15 ounces each; about 3 cups total), drained and rinsed

3 ribs celery, sliced or chopped (about 1 cup)

¼ cup finely chopped red onion

¼ cup finely chopped fresh basil

1 medium, ripe avocado, chopped (optional)

subheading: Cashew-Mustard Dressing:

½ cup water

2 ounces raw, unsalted cashews (about ½ cup)

3 tablespoons lemon juice

2 tablespoons mustard (I like Dijon or st one ground)

2 teaspoons vinegar (I like apple cider)

1 medium clove garlic, sliced

2 to 3 teaspoons kelp granules (optional; see Notes)

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