Detox Vegan Spinach Salad

subheading: Dressing:

¼ cup (60ml) extra-virgin olive oil

2 tablespoons fresh lemon juice

¾ teaspoon Dijon mustard

½ teaspoon Celtic sea salt

Freshly ground black pepper, to taste

subheading: Salad:

2 cups (88g) firmly packed baby spinach

1 cup (100g) shredded red cabbage

1 medium avocado, pitted, peeled, and sliced

½ English cucumber, sliced

¼ cup (32g) diced celery

2 thin slices red onion, cut into half moons

2 tablespoons shelled hemp seeds

2 tablespoons raw sunflower seeds

2 tablespoons raw pumpkin seeds

2 tablespoons sliced raw almonds

Celtic sea salt, to taste

Freshly ground black pepper, to taste

Directions at theblendergirl.com

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