Salad of Sprouts and Flowers with Creamy Raspberry Vinaigrette Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

Dressing:

• 65 g (1/3 cup) olive oil
• 65 g (1/2 cup) raspberries, fresh or frozen
• 60 ml (4 tbsp) maple syrup
• 15 ml (1 tbsp) balsamic vinegar
• 10 ml (2 tsp) lime juice, freshly squeezed
• 2.5 ml (1/2 tsp) Dijon mustard
• 0.5 ml (1/8 tsp) salt
• Pepper, to taste

Salad:

• Various sprouts, to taste (sunflower, arugula, coriander, red cabbage, broccoli etc.)
• Edible flowers, to taste
  (See article and list of edible flowers)

PREPARATION

Dressing:

1. Combine all dressing ingredients in a blender on high speed until smooth.
2. Pour dressing into an airtight container and refrigerate. Keeps for 4 to 5 days.

To serve:

1. Divide sprouts and flowers among serving plates to form a beautiful coloured arrangement.
2. Drizzle with some dressing, to taste, and simply serve!