Prep Time: 10 min.
 

Ingredients:

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

Preparation:

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.