Serves: 2
Preparation Time: 25 minutes
 
Ingredients:
4 cups (188 g) spring salad mix
2 packed cups (200 g) romaine lettuce
2 cups (60 g) baby arugula
1 cup (50 g) sliced endive
1 cup (149 g) cherry tomatoes, halved
1/2 cup (72 g) currants
1/3 cup (47 g) raw sunflower seeds
1/4 cup (12 g) finely chopped fresh chives
2 stalks organic celery, chopped
1 avocado, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh basil
SESAME CHIVE DRESSING
1/3 cup (48 g) unhullled sesame seeds, lightly toasted (reserve 1 tablespoon)
1 cup (250 mL) unsweetened soy milk
1 tablespoon rice vinegar
1/2 tablespoon raw cashew butter
1/2 tablespoon toasted sesame oil
4 pitted dates, or more to taste
1/4 cup (12 g) finely chopped fresh chives

Instructions: Toss all salad ingredients together.
SESAME CHIVE DRESSING: first lightly toasting sesame seeds in a pan over medium heat for five minutes, shaking pan frequently. Blend all ingredients, except for 1 tablespoon sesame seeds and the chives, until smooth and creamy. Stir in reserved sesame seeds and chives. Pour over salad and toss.