Rainbow Salad with Ginger Almond dressing

Salad:
With a big salad like this, you can really just chop up any combination of veggies in your fridge! We’ve used:
Chopped purple cabbage
Shredded iceberg lettuce
Diced tomatoes
Organic chickpeas (from a can – drained)
Avocado
Black sesame seeds

Lemon Ginger Almond Dressing:
2 Tablespoons Forty Thieves Almond Butter
2 fresh garlic cloves – crushed
2 Tablespoons grated ginger
1 Tablespoon soy sauce
Juice of 1 lemon
1 Tablespoon sesame oil
Salt and Pepper to taste