A vibrant, refreshing salad that celebrates the natural sweetness of fruit and the crisp crunch of seasonal veggies. It’s 100% vegan, bursting with color, and perfect for sunny days or anytime you need a light and nourishing pick-me-up!
Ingredients (Serves 2):
- 1 cup baby spinach
- 1 cup arugula
- 1 small carrot, julienned
- ½ avocado, sliced
- 1 kiwi, peeled and sliced
- ½ orange, segmented
- 4 strawberries, sliced
- 1 tbsp sunflower seeds
- Fresh mint leaves (for garnish)
Citrus-Ginger Vinaigrette:
- Juice of ½ orange
- 1 tsp fresh grated ginger
- 1 tbsp olive oil
- 1 tsp agave syrup (or maple syrup)
- Pinch of salt
Instructions:
- Make the Vinaigrette:
Whisk together orange juice, grated ginger, olive oil, agave, and salt until well blended. - Assemble the Salad:
In a large bowl or on a platter, arrange the spinach, arugula, julienned carrot, avocado, kiwi, orange segments, and strawberries. - Dress It Up:
Drizzle the citrus-ginger vinaigrette over the salad and toss gently to coat everything evenly. - Top & Serve:
Sprinkle with sunflower seeds and garnish with fresh mint leaves for an added burst of flavor and crunch.
Chef’s Tip:
Want to turn this into a full meal? Add grilled tofu, chickpeas, or a scoop of quinoa for extra protein!
