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Spring Salad Recipe

The change of the season from winter to spring calls for a change in the types of foods we’re putting on our plates. It’s time to add in more fresh, alkalizing and cleansing vegetables. This salad combines greens and microgreens with root vegetables to create a more flavorful way to detox. 

Ingredients

For the salad:
2 medium golden beets (or 3 small)
4 large carrots
1 cucumber
3 tablespoons sesame seeds
1/4 cup chopped cilantro
1/2 cup microgreens or sprouts
4 cups mixed greens of your choice (baby spinach, arugula, pea shoots, etc.)
1 avocado

For the dressing:
3 tablespoons brown rice vinegar
1 1/2 tablespoons honey or maple syrup
2 tablespoons olive oil
1 teaspoon toasted sesame oil
1/4 tsp sea salt

Preparation

1. Peel and slice the beets and carrots. Put them in a steamer basket over boiling water and steam just until tender (about 7 minutes).

2. While the beets and carrots steam, quarter and slice the cucumber and place in a large mixing bowl. Toss with the sesame seeds, cilantro, and half of the microgreens or sprouts.  Set aside.

3. Remove the beets and carrots from the heat and rinse them under cold water to cool them quickly. Strain well to remove excess water and toss them with the cucumbers.

4. Wisk together all of the dressing ingredients in a small bowl and pour half of it over vegetables. Toss well to combine.

5. Arrange the mixed greens on a platter and drizzle with the remaining dressing. Top the greens with the beets, carrots and cucumbers. Garnish with the remaining sprouts and sliced avocado.

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