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Pink Goddess Salad
Packed with antioxidants, fiber and plant protein. V, GF READ THE RECIPE BELOW
Read Recipe
INGREDIENTS
1
cup cooked quinoa
1
cup arugula
1
cup edamame
1
cup diced cucumber
0.5
cup thinly sliced watermelon radish
0.5
diced avocado
1
cup chopped herbs
0.25
cup LWI "Quick Pickled Onion" hit search in our menu to find this recipe
Pink Goddess Dressing
1
large roasted beet
4
tbsp lemon juice (1 large lemon)
2
tbsp apple cider vinegar
2
tbsp tahini
1
tbsp Dijon mustard
1
garlic clove
1.5
tsp honey
2
tbsp olive oil
Salt and pepper to taste
0.3
cup water to thin
INSTRUCTIONS
Preheat oven to 400°
Wash beet, lightly brushing to remove any dirt
Using a parchment lined baking sheet, coat skin of beet with a drizzle of olive oil
Roast for 45 minutes
Allow to cool before gently removing skin. It should peel off easily.
Chop beet into cubes and add to a high speed blender along with all other dressing ingredients ingredients except water and olive oil.
Pulse to combine ingredients and then gradually and slowly while blender runs on low, add water and olive oil.
Arrange salad and enjoy!
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