Prep Time: 10 min.


Ingredients for salad:

2 small, firm zucchini, washed and trimmed, put through Spirooli
2 medium carrots, peeled and trimmed, put through Spirooli
2 fist sized, ripe tomatoes, washed and chopped into chunks
handful chopped fresh chives
handful chopped fresh basil
1/2 cup toasted, raw pumpkin seeds
1 1/2 cups cooked red quinoa

Ingredients for dressing:

3 cloves roasted garlic
juice of one fresh lemon
juice of one fresh lime
2 tbsp maple syrup
1/4 cup extra virgin olive oil
1/2 tsp USS – unrefined sea salt
dusting fresh grated black pepper
1 tbsp Bragg’s liquid soy
2 tbsp Bragg’s ACV – apple cider vinegar
Handful fresh basil leaves



1.) Whiz all dressing ingredients together in blender.
2.) Prepare all vegetables and place in decorative serving bowl.
3.) Toss gently.
4.) Just before serving, dress salad with dressing. Serve immediately.
*If not using right away, cover all ingredients in air-tight glass containers and store in fridge until ready to serve.