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+ servings
Rainbow-vegan-Salad

RAINBOW VEGAN CHOP SALAD WITH ORANGE TAHINI DRESSING

Colorful fresh chopped vegetable, nut and seed salad drizzled with sweet and tangy creamy tahini dressing
Prep Time 15 mins
Course Appetizer, lunch, Salad, Side Dish
Cuisine california, fusion, Mediterranean, Middle Eastern
Servings 4
Calories 415 kcal

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
Keyword dressing, Easy, fresh, light, salad, salads, summer, vegan
Tried this recipe?Let us know how it was!