Ingredients

• 2 cups thinly sliced mango or apple
• 1 cup grated golden, candy stripe or red beets
• 1 cup julienned kale leaves or green cabbage, stems removed
• 2 cups grated carrot
• 1 tablespoon grated fresh ginger
• 1 cup chopped fresh flat-leaf parsley or cilantro
• 2 cups packed baby spinach or sprouts

Dressing

• ¾ cup diced ripe avocado
• ¼ cup lemon juice
• 3 tablespoons chopped fresh chives
• ½ teaspoon unrefined pink salt
• 1/3 cup extra-virgin olive oil

Instructions

1. To make the slaw, in a large bowl, combine all ingredients, except the spinach or sprouts.
2. To make the dressing, in a high-speed blender, combine all ingredients and blend until smooth.
3. Toss the dressing with the slaw. Serve on a bed of baby spinach and/or top with sprouts. Store the dressed slaw in an airtight container in the fridge for up to 3 days.