Rainbow Salad with Tahini Dressing
Recipe type: Salad
Cuisine: Vegan, Gluten Free, Nut Free
Serves: 2-3
Rainbow Salad with Lemon Tahini Dressing is bursting with phytonutrients because it packed with colourful veggies like red sundried tomatoes, orange carrots and peppers, yellow beets, green cucumber and avocado, and black olives. This rainbow salad is nestled on a bed of baby greens and topped with a tangy lemon tahini dressing that is creamy and vegan.
  • 8 handfuls of baby greens
  • 6 pickles or 1 cup sliced pickles
  • ¼ cup sliced black olives
  • 1 orange pepper, diced
  • ¼ cup sundried tomatoes, diced
  • 1 avocado, diced
  • ¼ cucumber or 1 cup, diced
  • ½ cup grated fresh beets
  • 1 large carrot, grated
  • 1 cup chickpeas
  • 2 Tbsp sesame seeds
  • 2 garlic cloves
  • 2 Tbsp tahini
  • ¼ cup lemon juice (one lemon)
  • ½ cup olive oil
  • ¼ cup water
  • 1 Tbsp nutritional yeast
  • Salt and pepper to taste
  1. For the lemon tahini dressing; mince the garlic cloves or process in a food processor. Add the tahini, lemon juice, olive oil, water, nutritional yeast, salt and pepper and whisk or pulse until incorporated.
  2. Place the greens in a large salad bowl and top with pickles, olives, orange pepper, sundried tomatoes, avocado, cucumber, beets, carrot and chickpeas.
  3. Drizzle the lemon tahini dressing over the rainbow salad, sprinkle with sesame seeds and enjoy!
Recipe by Jesse Lane Wellness at https://www.jesselanewellness.com/uncategorized/rainbow-salad/