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INGREDIENTS

    Salad Ingredients

  • 0.5 cups chopped kale
  • 0.75 rainbow carrots
  • 0.25 red onion
  • 0.25 radish
  • 0.25 red pepper
  • 0.25 red pepper
  • 0.25 cup cherry tomatoes
  • 0.06 cup parsley
  • 0.25 avocado

    • Thai Vinaigrette

  • 0.5 tbsp lime juice 1/2 a lime
  • 0.5 tbsp rice wine vinegar
  • 0.5 tbsp almond butter
  • 0.25 tbsp coconut aminos
  • 0.25 grated garlic clove
  • 0.25 tsp freshly grated ginger
  • 0.75 tbsp toasted sesame oil
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INSTRUCTIONS

Salad

  • Wash, dry and massage kale to soften
  • Peel carrots into long strips using vegetable peeler
  • Thinly slice onion, radish and red pepper
  • Halve the cherry tomatoes
  • Wash and chop parsley
  • Thinly slice avocado
  • Combine on a large platter, in rainbow formation

Vinaigrette

  • Whisk together all ingredients except sesame oil
  • Add in sesame oil while whisking to emulsify
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