Aromatic Mexican Salad - alive magazine

Ingredients

• 3 Tbsp (45 mL) sunflower or extra-virgin olive oil
• 3 Tbsp (45 mL) freshly squeezed lime juice
• 1 Tbsp (15 mL) liquid honey
• 1/2 tsp (2 mL) ground cumin
• 1 garlic clove, smashed and minced
• 1 tsp (5 mL) finely minced jalapeno pepper
• Sea salt and freshly ground black pepper
• 4 cups (1 L) fresh spring greens, washed and spun dry
• 2 cups (500 mL) thinly sliced Savoy cabbage
• 2 large thick carrots
• 1 yellow beet
• 4 whole green onions, thinly sliced
• 1/2 cup (125 mL) very thinly sliced radishes
• 1/4 cup (60 mL) chopped cilantro
• 1/4 cup (60 ml) sliced unblanched almonds, toasted