I think I’ve been having too much (vegan) asian food lately which is what inspired me to make this salad. I wanted to make a homemade raw light version of the sesame seed dressing that could be enjoyed guilt-free so here it is! Sesame seed sauce: 1/2 Green apple cored & peeled 1/2 Asian pear cored & peeled 1 Lime juice 1/4 of Lemon juice 1/2 tsp Grated ginger 3 tbsp Wheat free soy sauce (Shoyu) 2 tbsp Sesame seeds Directions: Blend all ingredients in a food processor till smooth and set aside. Play around with the amount of wheat free soy sauce that you wish to add depending on your taste buds. To make the salad combine Arugula leaves, cucumber, 2 red radish, 1/4 of an avocado, handful of bean sprouts and topped off with 5 blended almonds. Note: For the sprouts make sure you steam them because they could be contaminated with E.coli and other bacteria! Steam or boil them for about 5 minutes just to be on the safe side. Hope that didn’t scare you off because …