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
Chop up all the veggies and segment on a large dish. (We love pairing complementary colours like purple cabbage and orange carrot for a brighter plate.)
Add all dressing ingredients into food processor and blend for 2-4 minutes. Dish into a small dish side or stir through salad to serve.
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