rainbow crunch salad with almond miso dressing

Rainbow crunch salad with almond miso dressing
serves 2

Ingredients
for the dressing:
3 tablespoons unsweetened almond butter
2 tablespoons white miso
juice of 1 whole lime (~2 tablespoons fresh lime juice)
1 tablespoon low-sodium tamari
1 garlic clove, minced
1 teaspoon grated ginger
1 tablespoon maple syrup (optional)
filtered water to thin, ~3 tablespoons

for the salad:
4 to 6 cups loosely packed leafy greens (such as arugula, baby kale, spinach, romaine or spring mix)
3 medium pre-cooked beets, chopped
1/2 cup grated or matchstick carrots
1 yellow pepper, chopped
2 Persian cucumbers, thinly sliced
1/4 cup pomegranate seeds
1/2 cup thinly shredded or chopped purple cabbage
1/2 cup to 1 cup cooked quinoa
1/2 avocado, diced

optional:
handful of chopped fresh herbs, such as dill, mint or parsley

Directions

1. Make the dressing: in a small bowl or glass jar, combine all ingredients except the water and whisk until smooth. Add warm water, 1 tablespoon at a time, to reach desired consistency.

2. In a very large bowl, combine all of the salad ingredients. Add 3-4 tablespoons of the dressing and toss to combine, adding more if desired. 

tip: store leftover salad dressing in the refrigerator for up to 5 days.