Thai Salad with a twist!

Here is a new recipe I just invented. It's fresh, raw, spicy and sexy...just in time for Valentines Day! So what's the twist? No, not the lemon juice! instead of creating a peanut-ginger dressing out of peanuts, we use Pumpkin Seed Butter. The taste is quite similar and the nutritional value is way better! When possible, try to use organic and locally grown ingredients. Enjoy!!!

Thai Salad

Ingredients

1 Avocado – chopped
1 Small head of romaine lettuce – chopped
2 Cup arugula
1 Small tomato – diced
1 Carrot – thinly sliced
1 – 2 Celery sticks – sliced
1 Cup blueberries
1 Handful of beansprouts

Dressing

1 tbsp of fresh minced ginger
2 tbsp lemon juice
2 tbsp soy sauce
1.5 tbsp pumpkin seed butter
1 tbsp cold pressed extra virgin olive oil
1 tbsp of liquid honey (preferably organic)
A splash of fruit juice (orange juice works, but any berry juice with mild flavour is great too!)
Fresh-ground pepper to taste

Toss dressing with the rest of the salad and your ready to go! Serve with anything from red meat to a seafood dish and your favourite wine. Bon appetite!

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