Salad Chiffonade Kale & Sprouted Quinoa, Ginger vinaigrette 240g

Kale chiffonade Salad & Tangy Ginger Dressing on Sprouted Quinoa

Salad
60 g Kale Chiffonade –
60 g Julienne Carrots
60 g Shredded Beets

Dressing
10 g Ginger Juice, cold-pressed
or 15 g ginger grated using microplane grater
16 g Garlic
30 g Dates
130 g Lemon Juice, cold-pressed or hand-pressed
½ tsp Himalayan salt
Blend twice

170 g Olive Oil, virgin cod-pressed
Blend few seconds, keeps 1 month refrigerated