Prep time does not include time to soak the cashews. Soaking cashews for several hours makes them easier to blend and digest.
This recipe also uses cooked beans.
8 cups finely chopped baby Bok Choy
2 cups strawberries, diced
2 celery stalks, diced
2 cups cooked adzuki or red beans
For the dressing:
½ cup unsweetened almond or coconut milk
½ cup raw cashews (soaked, rinsed & drained)
1 tablespoon apple cider vinegar
¼ cup strawberries
1 teaspoon Dijon mustard
Salt, to taste