Ingredients
- 2 cups cooked quinoa
- 1 red bell pepper, diced
- ½ cup carrots, cut into rings
- ½ heirloom tomato, diced
- 1 yellow bell pepper, diced
- ¼ cup fresh sweet corn kernels
- ¼ cup cucumber, diced
- 1 tbsp fresh mint
- 1 tbsp fresh parsley
- 1 tbsp fresh scallions
- ¼ cup daikon radish, mandolined
- Juice of ½ lemon
- 1 tbsp olive oil
- salt & pepper to taste
- ½ avocado, cut into slices
- ½ cup Go Raw Garlic Thyme Salad Toppers
Dressing
- ¼ cup tahini
- juice of one small lemon
- 1 tbsp coconut aminos
- Salt & pepper
- Water to thin
Directions
- Make dressing and set aside.
- In a large bowl combine all salad ingredients. Plate and drizzle with dressing.
Recipe and photo by Dana Plucinski
