Ingredients:
2 large carrots- NOODLED or thin sliced
6-8 cups of finely chopped curly kale
1 1/3 cups cooked edamame
1 avocado, peeled, pitted and sliced
1Tablespoon sesame seeds, to garnish
For the Ginger Sesame Sauce:
1 teaspoon tahini
1/4 cup extra-virgin olive oil
1/4 cup unsweetened rice vinegar
Juice from 1 orange
1 tablespoons coconut aminos
2 garlic cloves, minced
2 tablespoons peeled and minced ginger
1 teaspoon toasted sesame oil
Kosher salt
Original recipe by “Inspiralized?- adjusted by us to fit into a balanced nutrition
plan