The original recipe calls for soaking the cashews and pistachios (to make them easier to digest and make their nutrients more accessible), but you can use dry roasted, unsalted nuts instead.
Make Ahead: For a true raw-food recipe, the pistachios need to be soaked in water for 8 hours (making them easier to digest) and dehydrated for 12 hours. The cashews need to be soaked in water for 8 hours. It’s best to assemble the salad just before serving. Leftover vinaigrette can be refrigerated for up to 3 days.
- For the vinaigrette
- 2 tablespoons chopped celery
- White part of 1 scallion
- 1 medium clove garlic, crushed
- 4-inch piece peeled ginger root, chopped (1/4 cup)
- 1 ounce raw cashew pieces, soaked in water for 8 hours, then drained as needed (may substitute dry-roasted, unsalted cashew pieces; see headnote)
- 1/4 cup raw/unfiltered apple cider vinegar
- 3/4 cup organic extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 teaspoon organic soy sauce
- Water (optional)
- For the salad
- 12 ounces sunflower sprouts
- Flesh of 1 ripe avocado, cut into 12 pieces
- 1 grapefruit, peeled (with no remaining pith) and cut into sections
- 2 ounces raw pistachios, soaked in water for 8 hours then dehydrated for 12 hours (may substitute dry-roasted unsalted pistachios; see headnote)
For the vinaigrette: Combine the celery, scallion, garlic, ginger, cashews and vinegar in a blender (preferably a Vitamix) until smooth. If the mixture is too thick, add water as needed, keeping in mind that you still have oil and soy sauce to add.
With the motor running, gradually add the oil and soy sauce so to form an emulsified vinaigrette. Transfer to a container with a tight-fitting lid.
Combine the sprouts, avocado, grapefruit sections and pistachios in a large salad bowl. Pour enough of the dressing to lightly coat the salad; toss gently. Refrigerate the remaining dressing for up to 3 days.
Adapted from chef Thomas Berry at Elizabeth’s Gone Raw in Northwest Washington.
Tested by Bonnie S. Benwick.
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