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Beluga lentil, butter lettuce, and radish salad with creamy lemon cashew dressing // Choosing Raw
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Beluga Lentil, Butter Lettuce, and Radish Salad with Creamy Lemon Cashew Dressing

Author - Gena Hamshaw
Yields: 4 servings and 1 2/3 cups dressing


*For the salad*:

  • 4.5 ounces 4-5 cups washed, dried, and chopped butter lettuce leaves
  • 4 large radishes thinly sliced
  • 1 1/2 cups cooked Beluga or French lentils

*For the creamy lemon cashew dressing*:

  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup cashews soaked for 2-8 hours and drained of soak water
  • 3/4 cup water
  • 3/4 - 1 teaspoon salt I like to use a whole teaspoon; once you combine the dressing with other ingredients, you'll see that the saltiness is mellowed out
  • 3 tablespoons chopped shallots
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup


  • To prepare the dressing, combine all ingredients in a blender and blend till smooth. Dressing will make 1 2/3 cups.
  • To prepare the salad, toss the butter lettuce and radishes together along with 1/2 cup of the dressing. Lay the vegetables onto serving plates and top each with a quarter of the lentils. Spoon additional dressing onto the lentils and serve.
  • Leftover dressing will keep for up to 5 days in the fridge.