Tasty’s Purple Goddess

Salad

• 3 scallions, thinly sliced
• ¾ cup persian cucumber (110 g), finely chopped
• 2 tablespoons fresh dill, finely chopped, plus more for garnish
• ½ small head purple cabbage, finely chopped
• ½ red onion, finely chopped
• ¼ cup chives (10 g), thinly sliced, plus more for garnish
• 1 ½ teaspoons kosher salt
• blue corn tortilla chip, for serving

Dressing

• 6 oz red beet (175 g), peeled and roasted
• 2 cloves garlic
• 1 small shallot, quartered
• ½ cup blackberry (75 g), fresh or frozen
• ½ cup fresh basil leaf (20 g), preferable opal basil
• ½ cup purple kale leaves (20 g), packed
• ¼ cup nutritional yeast (30 g)
• ⅓ cup lemon (80 mL), juiced
• 2 tablespoons olive oil
• 2 tablespoons cashews, or pine nuts
• 1 tablespoon balsamic vinegar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• water, as needed