Hey, this is our 100th salad post! Woohoo!
To make the veggie ribbons, just use a vegetable peeler. You can only peel so much, but instead of wasting the oddly shaped leftover pieces, just cut them up into small pieces and add to the salad. Why not?
Adapted from Sprouted Kitchen.
Ingredients
makes 4 servings
- 1 bag of baby spinach
- 1 avocado, pitted, peeled and thinly sliced
- 4 persian cucumbers, thinly sliced or shaved
- 1 carrot, shaved
- 1 package pea sprouts
- 1/2 cup sunflower seeds
Dressing:
- 1/3 cup tahini
- juice from one lemon
- 2 Tablespoons honey
- 2 garlic cloves, minced
- 3 Tablespoons chives
- 1/3 cup water (adjust with more water if thinner dressing is desired)
- salt and fresh ground pepper
Whisk together dressing ingredients. Add water to desired thickness. Shave carrots and cucumbers, cut up remaining leftover pieces. Toss spinach, carrots, cucumbers, pea sprouts and sunflower seeds with dressing. Plate salad and then top with avocado slices.
