I love this salad because of its exotic flavors.
The tangy taste of ginger complements the sweetness of the carrots. Mix that with the fulsome oiliness of the tahini, smokiness of the golden, maple syrup, as well a zesty flavor of the lemon juice. This gives you the perfectly sweet carrot ginger dressing to nourish your body.
Add that to the colorful mesclun greens and sprouted quinoa, you have your refreshing protein-packed salad bursting with energy.
Salad:
Instructions: Mix all ingredients in bowl and set aside.
Dressing:
Instructions: Blend all ingredients in a high-speed blender. Add to mixed salad. Mix well. Enjoy!
P.S. If you don’t like mesclun greens, you can always add some kale, cucumbers, cherry tomatoes, avocado, spinach and steamed broccoli. Try to steam your broccoli in less than one minute so they are still green and crunchy. That way, you leave some enzymes in there. And yes I liked cooked quinoa better for this recipe (sometimes you just get lazy 😉 ). Enjoy!