Don't despair my vegan friends. I haven't gone back to the dark side ;) As you know (or not) I live a 99% vegan lifestyle and wild Cambodian raw honey is one of the exceptions I make in my plant-based life.

In Cambodia, it is not always easy to find the things you need. As it seems the stores are out of good quality maple syrup and it is taking ages to stock up. Though I'm doing quite well on living the vegan life, not sure if I will ever be able to give up honey....

I'm even thinking of getting a beehive to bring some more bees into this world. The place we are moving to in just 2 weeks has a project running to spread more beehives around the town and bring the much-needed pollinators back....

More to come on this topic if we decide to take one of their beehive-starting boxes ;)

If you are a 100% percent vegan I'm sure this dressing will taste good will maple too ;)

Easy Avocado, Daikon Radish, Red beet, Cucumber and Arugula Salad with Honey (or Maple) Balsamic Dressing

Ingredients (serves 2)

For the salad

1/2 avocado, cubed
1 cup raw red beet, cubed (I love raw beet but if it taste too earthy for you, you can use cooked beet)
1/2 cup cucumber, cubed
1/2 cup daikon radish, cubed
3-4 cup arugula or rocket lettuce
3-4 tbsp toasted sunflower seeds

For the dressing

1 tsp honey or maple for 100% vegans
1 tbsp balsamic vinegar
1 tsp mustard
2 tbsp olive oil
Sea salt and black pepper

Directions

Wisk together all dressing ingredients and set aside.
Toast sunflower seeds in a dry pan.
Cut all the salad ingredients and add them to a plate or bowl. Top with sunflower seeds and drizzle with balsamic dressing.