Spring Salad with Lemongrass Vinaigrette

Celebrate the best of spring with this easy light appetizer!

Salad:
4 oz. tender-stem broccoli or broccoli corwns.
1/4 cup pepitas or pumpkin seeds
1 large head of romaine lettuce
1 cup of pea shoots (about a small handful)
7 to 8 radishes, sliced thinly
1 large carrot
6 to 8 stalks of asparagus
1/4 cup sliced almonds
1 TBS chopped fresh mint (optional)

Lemongrass Vinaigrette:
2 TBS stalks of lemongrass
1 large clove of garlic
fresh ginger
3 to 4 TBS seasoned rice vinegar, depending on your taste
1/2 TBS low-sodium tamari (use soy sauce if not gluten free)
1/2 tsp sesame oil
1 TBS sunflower oil (olive oil works also)
1 1/2 TBS lime juice
1/2 to 1 TBS maple syrup, depending on your taste

View the full recipe at Healthy Nibbles & Bits →