What you need:
For the salad:
Mixed baby greens
Thinly sliced rounds of cucumber
Thinly sliced rounds of daikon radish
Sliced avocado slice
1/2 cup raspberries
For the dressing:
1/2 cup soy milk
1/4 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 cup fresh raspberries
What you do:
In a blender, combine all dressing ingredients until smooth. On bed of mixed baby greens, place several thin rounds of cucumber and daikon radish. Add avocado slices, scallions, and raspberries. Drizzle dressing on top or serve on the side.
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Photo by Hannah Kaminksy
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