RAINBOW VEGAN CHOP SALAD WITH ORANGE TAHINI DRESSING
Colorful fresh chopped vegetable, nut and seed salad drizzled with sweet and tangy creamy tahini dressing
Equipment
- whisk, bowl
Ingredients
- 3 watermelon radishes chopped
- 2 bell peppers chopped
- 3 persian cucumbers chopped
- 2 carrots [eeled and chopped
- 12 cherry tomatoes halved
- 6 cups spring mix
- ½ cup parsley chopped
- 2 avocadoes chopped
- ½ pumpkin seeds
- ½ cup slivered almonds
Dressing
- ¼ cup sesame tahini
- ½ cup orange juice
- ½ lemon squeezed
- ½ cup water
- 1 salt and pepper to taste
Instructions
- Start with the base of greens and build upward layering the radishes, cucumbers, bell peppers, carrots and tomatoes
- Top with avocado only when serving to prevent browning
- Garnish with parsley, seeds and nuts
Dressing
- put tahini, orange juice, lemon, salt and pepper in a small bowl and whisk with a fork.
- Taste for seasoning and adjust to your tastes. If you like sweeter add a couple drops of pure maple syrup. Since tahini brands differ, you may add a little more water if needed to make the dressing more pourable.
Nutrition
Calories: 415kcalCarbohydrates: 34gProtein: 11gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gSodium: 98mgPotassium: 1468mgFiber: 14gSugar: 12gVitamin A: 8114IUVitamin C: 153mgCalcium: 145mgIron: 4mg
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