By: Rose Marie Jarry
20 minutes 5 servings, gluten-free, vegan, raw
Ingredients
Dressing:
- 4 apricots
- 1 orange
- 1 inch fresh ginger root, grated
- 2 tablespoons raw coconut vinegar (or rice vinegar)
- 1/8 cup cold-pressed olive oil
- ¼ teaspoon Celtic salt
Salad:
- 4 apricots
- 3 clementines
- 4 cups mixed green salad leaves
- 1 raw beet
- ¼ cup raw almond, chopped
- 2 scallions
Directions
- Place all the ingredients for the dressing into a blender and blend until it is all smooth. Set aside.
- Use a big bowl for the salad. Slice the apricot, then peel the clementine, separating the sections from each other.
- Peel the raw beet and cut it into thin slices. Then, cut each slice into thin beet sticks.
- Chop the scallions into small pieces and then mix all the fruits and vegetables into the big bowl, along with the salad leaves.
- Pour the dressing from blender into a container, and shake well before pouring on salad. Add some chopped almonds and serve right away.