Spring Sprout Salad with Ginger Dressing

INGREDIENTS

• 3 cups of mixed sprouts – 1 cup each of broccoli, mung bean, and alfalfa
• 2 Lebanese cucumbers, diced
• 3 spring onions, chopped finely
• 1 cup avocado, diced small
• 1 apple, diced small
• 1/3 cup sesame seeds, toasted lightly on in a dry frypan for 3 minutes.
• 1/3 cup shredded coconut
• 2 springs of mint, roughly torn

For the Dressing

• 1/2 purple onion
• 1 tablespoon coconut oil
• 1/3 cup rice vinegar
• 1/3 stalk celery
• 1/4 cup coconut milk
• 2 tablespoons tamari
• 1 tablespoon squeezed lemon
• 3 tablespoons freshly grated garlic (for more of a real zing – add 4 tablespoons)
• 1 tablespoon maple syrup