Step 1

Make the salad: Add the scallions, cucumbers, dill, cabbage, red onion, chives, and salt to a large bowl and toss to combine. Let sit for 5–10 minutes while you make the dressing.

Step 2

In a blender, combine the beets, garlic, shallot, blackberries, basil, kale, nutritional yeast, lemon juice, olive oil, cashews, 1 tablespoon balsamic vinegar, and 1 teaspoon salt. Blend until completely smooth, then add more vinegar and salt to taste. Add 1–2 tablespoons of water as needed to loosen the dressing to your desired consistency.

Step 3

Pour about half of the dressing over the salad and toss until evenly coated. Add more dressing as needed.

Step 4

Transfer the salad to a serving bowl and top with more chives and dill, if desired. Serve immediately with the remaining dressing and blue corn chips alongside. The salad will keep in the refrigerator for up to 2 days.

Step 5

Enjoy!