Serves: 4

Cooking time: 15 minutes

 What you need:

• 2 cups baby spinach
• ½ cup walnuts
• ½ cup blanched slivered almonds
• 1 bunch scallions, roughly cut
• ½ cup nutritional yeast
• 2 Tbsp rice wine vinegar
• 1 pouch of Haven’s Kitchen Herby Chimichurri
• 1 small head of green cabbage, finely shredded
• 1 English cucumber, cut into tiny bite sized pieces

How to make it:

1. In a food processor, blend the spinach, nuts, scallions, yeast, and rice vinegar along with ½ a pouch of the chimichurri into a smooth paste. Add water little by little as required, and salt to taste
2. In a large bowl, mix the dressing and the cut vegetables and toss well to evenly coat. Enjoy!