Green Salad with Japanese Carrot Ginger Dressing - The Scramble

Ingredients

• 1/3 cup extra virgin olive oil
• 1/3 cup rice vinegar or rice wine vinegar
• 4 carrots (roughly chop 2 of them and shred the other 2)
• 2 Tbsp. fresh ginger (peeled and roughly chopped)
• 1 lime (juice only, about 2 Tbsp.)
• 5 tsp honey
• 1 1/2 tsp. toasted sesame oil
• 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
• 1 Tbsp. almond butter or tahini
• 1 large head lettuce (torn into bite-sized pieces about 10 cups)
• 1/8 head purple cabbage (shredded)
• 1 - 2 avocado (or use 8 - 16 oz. baked tofu or chicken)