Best Salad Ever

For the Salad:

• 1 cup cooked quinoa (or chickpeas)
• 1 cup arugula
• 15 little gem lettuce leaves
• 1⁄4 cup chopped mint
• 1⁄4 cup parsley
• 1⁄2 cup red peppers (chopped)
• 1 carrot (grated)
• 8 cherry tomatoes (chopped in quarters)
• 1 1⁄2 cup cucumber (diced)
• 3 radish (thinly sliced)
• 1 small fennel (sliced)
• 1⁄2 avocado (diced)
• 1⁄8 cup chopped pepperoncini (or jalapeños )
• 5 dates (chopped)
• 4 tablespoons vegan ricotta (or 1/4 cup vegan parmesan)

For the crunchy pumpkin seeds:

• 1⁄4 teaspoon olive oil
• 1⁄2 cup pumpkin seeds
• 1 tablespoon nutritional yeast
• 1⁄2 teaspoon sea salt

For the dressing:
1⁄2 cup lemon juice

• 1 1⁄2 teaspoon dijon mustard
• 1⁄2 cup olive oil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 3⁄4 teaspoons sea salt
• 1⁄2 teaspoon ground black pepper
• 1 1⁄2 teaspoon agave

1. Chop up all the leaves and veggies and throw it into a big bowl.
2. For the pumpkin seeds, heat a pan on low heat and add 1/4 tsp olive oil and the seeds, stir frequently till you hear them start to pop then add nutritional yeast and salt. Cook until slightly golden, then remove from heat.
3. Add all dressing ingredients into a jar and shake it up!
4. Assemble the salad by adding the pumpkin seeds and dressing to all the veggies into the bowl with the ricotta.
5. Say a prayer of gratitude, sprinkle some love and serve with joy.