INGREDIENTS

• 2 baby romaine hearts, washed and cut into bite-sized pieces
• 2 cups baby arugula leaves
• 2 cucumbers, seeds removed and diced
• 2 scallions, trimmed and thinly sliced
• 1 cup dill fronds
• 1 cup roasted chickpeas
• Radish and spring micro herbs, to garnish (optional)

DRESSING

• ½ cup cashews, soaked overnight and drained
• ¾ cup mixed fresh soft herbs (such as parsley, mint, chives, or cilantro), roughly chopped – I used parsley, mint and chives
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• 1 garlic clove
• ⅓ cup cold water
• Salt and fresh ground black pepper, to taste

DIRECTIONS

• To make dressing, add all ingredients to a blender and blend until smooth. Taste and adjust salt, pepper or lemon juice, if needed. The dressing should be salty and acidic, as it will dilute on the salad.⁣
• Combine romaine, arugula, cucumber and scallions in a large bowl. Drizzle with a few tablespoons of dressing. Toss to combine.⁣
• Arrange salad leaves on a large platter. Sprinkle with dill fronds, then sprinkle with chickpeas. Serve with extra dressing on the side.⁣

• Substitute romaine with Little Gem lettuce, when in season.
• Soaking cashews softens them to create a smooth dressing. You can also do a quick soak by adding cashews to a small pot, cover with water, bring to a boil, remove from heat, soak for 30 minutes, and drain.
• Chickpeas can be swapped with your favorite roasted nuts or seeds.