VEGAN: skip the parmesan / GLUTEN-FREE / SERVES: 4 / COST PER SERVING: $2.5

INGREDIENTS

baby spinach

purple cabbage, sliced

red pepper, diced

watermelon radish, mandolin sliced

carrots, mandolin sliced

avocado

olive oil

sesame seed oil

1 garlic clove

1 tsp minced ginger

2 tbl soy sauce

1 tbl rice wine vinegar

sesame seeds

DIRECTIONS

Takes about 15 minutes.

Dressing: In a food processor combine equal parts olive oil and sesame oil with  garlic, ginger, soy sauce, and rice wine vinegar.

In large mixing bowl combine spinach, purple cabbage, red peppers, watermelon radish, and carrots. Toss with dressing. Top with avocado and sprinkle of sesame seeds.

This salad is vibrant and has a way of cheering me up! I make this ahead of time and store everything but the spinach and dressing in jars for an easy lunch to bring to work.

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