To make brazil nut parmesan, place ingredients in a food processor and pulse to create a crumbly consistency. Next, in a small jar add all salad dressing ingredients & whisk together. Wash & chop romaine lettuce. Top lettuce with as avocado slices, as much or little dressing as you’d like as well as brazil nut parmesan and enjoy!
Store brazil cashew nut parmesan in an air-tight container in the refrigerator & use within 2 weeks. Use the salad dressing within 1 week.
Notes
This recipe makes extra "parmesan". Store in the fridge and sprinkle on extra salads throughout the week!