Mesclun Salad with radishes, oranges and avocado

 

 

 

 

2-4 Servings:
2 cups of mesclun salad mix (arugula, romaine, red leaf, baby spinach etc)
1/2 cup of kale cut in thin stripes
1 orange, wedges cut in bite size bits
1/2 – 1 avocado cut in small cubes
2 radishes, cut into thin strips
1/4 cup of fresh parsley and cilantro chopped 
1 tbs ground linseed

Vinaigrette:
1 tbs lime juice
1 tbs good extra virgin cold pressed olive oil
1/2 tsp umeboshi plum vinegar
1 tsp Braggs liquid aminos
1 tbs salt free spice (Mrs Dash etc.)
1 tsp nutritional yeast
2 tbs soy yogurt

Wash, dry and prepare salad contents and mix in a wooden bowl.
Whip vinaigrette contents and pour over salad. Mix into salad and let settle for  a moment. Blend once more before serving. ©2012Sabineart.com

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