Asian Salad with Soy-Ginger Vinaigrette

INGREDIENTS

For the Asian Salad:

1 5 ounce package

Spring Mix Salad Mix

thinly sliced carrot

thinly sliced peeled cucumber

sheets toasted seaweed, sliced into strips

2 tsp

toasted sesame seeds

1/4 cup

cilantro leaves

avocado, sliced, pit removed

1/3 cup

Blue Diamond Wasabi and Soy Sauce Almonds

For the Soy-Ginger Vinaigrette:

2 tbsp

Rice Wine Vinegar

2 tbsp

Tamari or Soy Sauce

1/4 cup

toasted sesame oil

1/4 cup

canola oil

2 tbsp

honey or brown sugar (use brown sugar for vegan)

2 cloves

garlic, minced

1 tbsp

grated ginger

1 tbsp

toasted sesame seeds

1/2 tsp

black pepper