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For the Whole30 ranch yoghurt dressing:
- 3 tbsp mayo
- 1 tbsp dairy-free milk
- 3 tbsp coconut yogurt or dairy-free yogurt
- 1 tbsp coconut aminos
- Coarse sea salt and black pepper
For the Tatsoi salad:
- 2 Large carrots
- 200 g cucumber
- 70 g Tatsoi
- 50 g Mizuna or rocket
- 50 g mixed greens of choice
- 1 tbsp olive oil
- Toasted sesame seeds
- Coarse sea salt to taste
1. Mix well Whole30 ranch yogurt dressing. Set it aside in the fridge until ready to use.
2. Use a vegetable peeler. Shave the carrots and cucumber to ribbons.
3. Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
4. Drizzle with olive oil and the salad dressing. Start with 3 tbsp dressing first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
5. Serve cold and enjoy it right away.