Go-To Veggie Salad with Simple Tahini Dressing
Serves 2 (about 4 cups or 960 ml salad plus 2 Tbsp dressing per serving) | Prep time: 20 minutes
Ingredients:
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4 cups (140 g) salad greens of choice (chopped romaine, baby spinach, mesclun mix, arugula, etc.)
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1 carrot, chopped
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1 celery stalk, chopped
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1 cucumber, peeled and chopped
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1 1/2 cups (270 g) cooked chickpeas, or one 15-oz (425-g) can chickpeas, drained and rinsed
Simple Tahini Dressing (makes about 1/4 cup or 60 ml):
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2 Tbsp tahini
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3 Tbsp water
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2 tsp apple cider vinegar
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1/8 tsp garlic powder
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1/8 tsp ground turmeric
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1/8 tsp ground cumin
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1/8 tsp salt
To serve:
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1 Hass avocado, chopped
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2 Tbsp hemp seeds
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
- In two large salad bowls, place half the salad greens, carrot, celery, cucumber and chickpeas.
- In a small bowl, whisk together or blend the dressing ingredients.
- Add half of the avocado and 1 Tbsp hemp seeds to each of the two salads. When ready to eat, top each salad with 2 Tbsp dressing and toss to combine.
Notes:
Storage tip: Undressed salad will keep in the refrigerator overnight. Dressing will keep for up to 1 week stored in an airtight container and refrigerated.Nutrition Information Per Serving:
504 calories, 27.2 g total fat, 3.5 g saturated fat, 10.2 g polyunsaturated fat, 11 g monounsaturated fat, 0 mg cholesterol, 227 mg sodium, 1416 mg potassium, 52.8 g total carbohydrates, 19.7 g fiber, 10.8 g sugar, 20.2 g protein, 16% calcium, 42% iron
