For the vinaigrette:
½ cup vegan milk
¼ cup grapeseed oil
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 cup fresh raspberries

For the salad:
Mixed baby greens
1 cucumber, sliced into thin rounds
1 daikon radish, sliced into thin rounds
1 avocado, pitted, peeled, and sliced
2 tablespoons chopped scallions
½ cup raspberries

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