Over the Rainbow Salad with Tahini and Lemon Dressing
Combine any raw vegies in this kaleidoscopic feast for a completely balanced meal. It’s easy to throw together and deliciously healthy. The tahini and lemon dressing tastes so much better than any pre-packaged dressing you would buy in the Grocery store, and it takes a nanosecond to prepare.
Serves: 2
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Over the Rainbow Salad with Tahini and Lemon Dressing
This salad is easy to throw together and deliciously healthy. The tahini and lemon dressing tastes so much better than any pre-packaged dressing you would buy in the grocery store.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups mixed salad greens
- 1 red onion, sliced
- 1 small beetroot, thinly sliced or spiralised
- ½ cup purple cabbage, shredded
- 1 red capsicum, seeds & membrane removed, diced
- 1 yellow capsicum, seeds & membrane removed, diced
- 1 carrot, thinly sliced or spiralised
- 1 cucumber, diced
- 1 avocado, peeled, stone removed & sliced into wedges
- Sprinkle pepitas
- Handful bean sprouts
- 1 tbsp sesame seeds, to garnish
- Tahini & lemon dressing
- ½ cup tahini
- 1 tbsp freshly squeezed lemon juice
- 5 drops stevia liquid
- 1 tsp Celtic sea salt, to taste
Method
- Place all salad ingredients, except sesame seeds, in a bowl and carefully mix together.
- To make dressing, place all ingredients in a bowl with 60mL of filtered water and blend until a smooth paste forms. Add more filtered water, if required.
- Dress salad, sprinkle over sesame seeds and serve immediately.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
