1Combine the vinegar, ginger, tamari, and monk fruit extract in a small bowl.
2Whisk in the oils until well combined.
3Stir in the green onions, sesame seeds, and salt.
4Toss baby greens and red bell pepper in 1/4 cup dressing and serve.
5Remaining dressing can be stored, covered, in refrigerator for up to 1 week.
Ahi Tuna over Asian Slaw, Stir-Fried Kale with Ginger, and
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
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