Greens and Papaya Salad

Ingredients:

1/2 small papaya, julienned

4 c. fresh baby arugula

4 c. mixed baby greens

1-2 scallions, chopped

1 c. garlic-maple cashews (recipe below)

2 c. bean sprouts

4 plum tomatoes, julienned

2 cups fresh cilantro, chopped

½ c. basil leaves, julienned

Dressing:

1/2 avocado

3 T. fresh lime juice

1 T. maple syrup

1 T. purified water

Garlic-Maple Cashews:

1 c. raw cashews

1 T. maple syrup

1 T water

1 t. garlic powder

¼ t. sea salt

cayenne to taste

Thoroughly mix everything but the cashews in a bowl or blender and pour over cashews.  Stir cashews every few minutes until all the liquid has been absorbed. Spread over a teflex sheet and dehydrate until crunchy, about 6-8 hours.  (Or, if you don't care about keeping it raw, bake at 300 until crunchy.)

Mix the baby greens, arugula and dressing, making the base for the salad. Arrange the rest of the ingredients over the greens and enjoy.