When making a dish, it’s a good idea to make extra so you’ll have leftovers the next day.  This will make it easier to eat healthy meals, as preparation is key.  The salad dressing that I posted in the last blog makes enough to last for a few weeks.  I mixed it with a simple salad – mixed greens, avocado, carrots, beets and sunflower seeds.  It was easy to make but very tasty and refreshing!

Beet and Avocado Salad
2 cups mixed greens
1 beet, grated
1 carrot, grated
1/4 cup sunflower seeds
1 avocado, chopped

Sesame Ginger Dressing
1/2 cup tahini (sesame paste)
1/2 cup olive oil
1/2 cup water
1/4 cup tamari or soy sauce
2 tbsp red wine  vinegar
2 tbsp lemon juice
2 tsp fresh ginger, minced
2 cloves garlic, minced
Black pepper to taste

Mix salad with 3-6 tbsp of dressing.  Enjoy!