Kaleidoscope Salad + Carrot Ginger Miso Dressing

• ¼ cup grapeseed oil
• ¼ cup rice vinegar
• 3 tablespoons mild or sweet miso, like yellow or white
• 1 tsp dark sesame oil
• 2 medium carrots, roughly chopped
• 1 inch long piece fresh ginger, cut into coins
• Salt
• freshly ground black pepper

Salad:

•  5 oz. mixed greens
• 1/2 cup red cabbage
• 1 carrot, peeled in bite sized pieces
• 8-10 small sweet peppers, sliced
• 1 avocado, cut into thin slices
• 1/8 cup sunflower seeds
• tortilla strips (2 corn tortillas, sprinkled with salt & olive oil + toasted)

Directions:

Salad Dressing:

1. Blend all in Vitamix except salt and pepper  and blend until smooth.  Add salt & pepper to taste, if needed.
2. Add a little maple syrup for sweetness, or a little more sesame oil for flavor to taste.
3. May need to add up to 1/4 cup of water to get right consistency.

Salad:

1. Toss lettuce with cabbage and place in bowls.
2. Add the carrots, sweet peppers, and sunflower seeds on top.
3. Fan the avocado in slices over the top and add the tortilla trips over them.
4. Serve with the salad dressing drizzled over the top or on the side.