The onset of spring, with newly blooming flowers and warmer weather is a great reminder to increase the vibrancy of our food. Antioxidants give fruits and vegetables their pigment, which can range from red to purple, and even white! This recipe is simple, and filled with a rainbow of antioxidant-rich veggies. It is easy to assemble for lunches but also impressive for guests. I hope you enjoy it as much as I do!
No spiralizer? No problem! Simply grating vegetables gives a similar effect.
Salad Ingredients
Serves 2
1 cup quinoa, cooked and cooled
1 carrot, spiralized
½ cup shredded cabbage
½ medium zucchini, spiralized
¼ daikon, spiralized
¼ cup sunflower seeds
Dressing Ingredients
5 tbsp tahini
5 tbsp apple cider vinegar
3 tbsp water
½ tsp minced garlic
1 tbsp lemon juice
salt & pepper to taste
