Spring Mix Salad with Carrot Ginger Dressing
Serves 6
1 cup matchstick or small diced carrots
2 tbsp. light olive oil or avocado oil
¼ cup + 2 tbsp. water
3 tbsp. seasoned rice vinegar
1 tbsp. honey or agave
2 tsp. miso paste, low sodium soy sauce, or coconut aminos
1 tbsp. ginger paste
¼ tsp. salt (optional)
1 5 oz. package of Spring Mix lettuce, washed if needed
1 cup of matchstick carrots or ½ of a whole carrot peeled and shaved
1 avocado, cut in half, pit removed, and diced
2 tbsp. of roasted unsalted pumpkin seeds
½ large cucumber peeled and cut into slices
To make the dressing, add the first 7 ingredients to a blender or food processor and blend till smooth. Reserve dressing. Assemble the salad, arrange spring mix on a plate or platter. Top with shredded carrots, avocado chunks and cucumber slices. Drizzle some the dressing over the salad and sprinkle on top the raw pumpkin seeds.
Calories: 138 Fat: 9g Carbs: 10g Protein: 2g Fiber: 3g Sodium: 223mg
