Photo by StephanieFrey/iStock / Getty Images
Photo by StephanieFrey/iStock / Getty Images


Serves 1

For the Salad:
1 cup uncooked quinoa (or 2 cups
salad greens)
1 daikon radish, grated
2 carrots, grated
1⁄2 to 1 cup mix of micro greens and/
or sprouts of any kind
1⁄2 bunch fresh mint leaves, roughly
chopped or torn
1 avocado, diced
Handful of raw sunflower seeds

For the Dressing:
Juice of 1 lemon, preferably Meyer
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black
pepper to taste
1 teaspoon cayenne pepper

Cook the quinoa according to the
package directions. Drain and use it
warm or refrigerate it until cold
depending on your preference.
To make the salad, combine the salad
ingredients, the quinoa and the
dressing and serve immediately