A refreshing salad made with baby spinach, red cabbage, peppers, onion, sautéed mushrooms, sautéed cubed eggplant in coconut oil, and seared chicken breast marinated with lemon juice, oregano, garlic, Himalayan salt, and pepper. Topped with caraway seeds, mustard seed, and fresh mint, this dish features a creamy vegan dressing made with tahini, cashew milk yogurt, lemon juice, and coconut aminos.
