Spinach salad with watermelon radish and sprouts in a carrot-ginger dressing

Serves 3-4

For the salad:

• 1/2 lb. spinach, washed, dried and sliced, about 6 cups

• 1 large or 2 small watermelon radishes, grated or cut into small matchsticks, about 2 cups 

• 1 small carrot, grated or cut into small matchsticks, about 1 cup

• 1 cup sprouts or pea shoots (pea shoots can be chopped if desired)

• toasted sunflower or sesame seeds for garnishing, optional

• 1 ripe avocado, cubed, optional  

For the dressing:

• 3 medium carrots, roughly chopped

• 1-inch knob of fresh ginger, roughly chopped

• 1 large garlic clove, chopped

• 3 tablespoons rice vinegar

• 1 tablespoons sesame oil

• 1 tablespoon soy sauce

• 1/4 cup olive or canola oil

Place spinach, radish, carrot in a large bowl. 

Place dressing ingredients in a blender and blend until smooth.  Taste and add additional soy sauce or salt if needed. 

Toss the salad in the dressing and top with sprouts, toasted seeds and avocado. 

---