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    Moroccan Mondays

    Yield: 2 to 4 servings

    Active Time: 8 minutes

    INGREDIENTS

    1/2 cup raw almond butter

    2 cloves garlic, minced

    1-inch knob ginger, minced

    Juice of 1 lemon

    1 Tbsp coconut aminos

    1/2 tsp red pepper flakes

    3 Tbsp coconut oil

    1 package kelp noodles, rinsed and drained

    3 carrots, julienned

    1 avocado, cut in cubes

    1 large heirloom tomato, sliced

    1/2 bunch cilantro, chopped

    2 cups mixed micro-greens

    INSTRUCTIONS

    TO MAKE THE GINGER-ALMOND SAUCE

    In the bowl of a food processor fitted with the blade attachment, place the almond butter, garlic, ginger, lemon juice, coconut aminos, and red pepper flakes. Process to blend. With the good processor running, drizzle in the coconut oil. Set aside.

    TO FINISH

    Toss the kelp noodles with the sauce, julienned carrots, avocado, and sliced tomato, and top with chopped cilantro and micro-greens. Serve at room temperature.