Ingredients

The following ingredients have 4 Servings
  • ¾ cup dry whole grain sorghum
  • 1½ medium cucumbers, unpeeled
  • 1½ tablespoons unsweetened, unflavored plant-based milk
  • 1¼ large ripe avocados
  • 3 tablespoons chopped assorted fresh herbs (e.g., dill, parsley, oregano, basil, thyme, cilantro)
  • 1 stalk scallion, white and green parts, diced
  • 1 small garlic clove
  • Pinch white pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1 bunch fresh asparagus, trimmed
  • 4 cups packed baby arugula leaves
  • 1 15-ounce can white beans (such as Great Northern or cannellini), rinsed and drained
  • ¼ cup pumpkin seeds

Instruction

  • Cook sorghum according to package directions and cool, draining any remaining liquid.
  • Meanwhile, make Green Goddess Dressing: Dice enough cucumber to yield ¼ cup (leaving peel on). To the container of a small blender add the diced cucumber; the milk; ¼ of an avocado, sliced; and the next five ingredients (through lemon juice). Process until smooth. Place in an airtight container and refrigerate until serving time.
  • Slice the remaining cucumber.
  • Blanch asparagus by cooking it in boiling water for 3–4 minutes, until tender, but bright green; set aside.
  • Arrange 1 cup arugula at the bottom of each of four large, individual serving bowls. Arrange over the arugula leaves in each bowl a quarter of the beans, sorghum, avocado slices, cucumber slices, and asparagus.
  • Top each bowl with a dollop of Green Goddess Dressing and a sprinkling of pumpkin seeds. Serve immediately.