Cancer Fighting Green Goddess Salad

• For Salad
• 1 cup chopped spinach
• 1/2 cup chopped walnuts
• 1/2 small radish, thinly sliced
• 1/2 cup white onion, thinly sliced
• 1/2 cup pea shoots
• 2 small golden beets, raw
• 1/4 cup pomegranate seeds
• 1 tablespoon shelled hemp seeds
• For Dressing
• 1 tablespoon tahini
• 2 tablespoons olive oil
• 1/2 cup cashews
• 1 whole avocado, cut in half, with skin and pit removed
• 1 1/2 lemons lemon juice
• 2 cloves garlic, peeled
• 10-15 leaves basil leaves, roughly chopped
• 1/2 teaspoon turmeric, ground
• 1/2 cup water (plus more for thinning)
• Salt to taste
• 1/2 teaspoon cayenne pepper (optional)

1. For beetsrnFill a saucepan with water, put whole beets into the water, making sure they are completely submerged. Heat on high heat and come to a boil. rnBoil for 2 minutes and reduce heat to low. Let the beets cook in water for approximately 1 hour, or until a fork can easily pass through the beets. Once cooked, dump the water in the sink and let the beets cool in the refrigerator for at least 30 minutes. When the beets are cooled, use a paper towel to rub off the beet skin, or a knife to peel the skin. Once the skin is removed, cut in half and chop into 1/2 inch slices.
2. Toss all of the salad ingredients together.
3. Add all of the dressing ingredients to a food processor and blend until smooth. It will be thick once blended, so alternate between 2 parts water and 1 part olive oil until it's at a pourable consistency.
4. Pour the dressing over the salad and toss before serving. Serve immediately.

chopped spinach, walnuts, radish, white onion, pea shoots, golden beets, pomegranate seeds, hemp seeds, tahini, olive oil, cashews, avocado, lemon juice, garlic, basil, turmeric, water, salt, cayenne pepper

Taken from food52.com/recipes/80815-cancer-fighting-green-goddess-salad (may not work)