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Cauliflower and Orange Salad with a Lemony Dressing

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Ingredients
  

  • 1 cup arugula
  • 2 cups fresh spinach
  • 1/2 cup very thinly sliced cauliflower
  • 1/2 cup shredded carrot
  • 3 tbsp pomegranate seeds
  • 2 mandarin oranges, peeled and cut up
  • 1/4 cup cooked quinoa per serving
  • 3 tbsp sprouted watermelon or pumpkin seeds
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Juice from 1 lemon
  • Zest from 1/2 lemon
  • 3 tbsp whipping cream (can substitute with coconut milk)
  • 6 tbsp avocado oil

Instructions
 

  • To assemble the salads start with the arugula and spinach and then add the quinoa in a mound on each salad.
  • Add the cauliflower, then the carrots, the oranges and pomegranates, seeds and fresh herbs.
  • Drizzle the dressing over each salad.

For the dressing:

  • In a canning jar add the juice from the lemon, the zest and the whipping cream and avocado oil.
  • Place the lid on and shake until combined.
  • Serve.
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