Sun Salutation Salad
Serves 1 (about 2 cups or 480 ml salad and 3 Tbsp dressing per serving) | Prep time: 15 minute
Ingredients:
For the dressing (makes about 6 Tbsp, recipe calls for 3 Tbsp so you’ll have extra to drizzle on another salad or veggies):
- 1/4 cup (60 g) tahini
- 3 Tbsp lemon juice (about 2 fresh lemons)
- 1 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- Water, as needed
For the salad:
- 2 cups (56 g) roughly chopped green or red leaf lettuce
- 1 cup (86 g) sprouts (alfalfa, broccoli, mung bean, etc.)
- 1 carrot, shredded
- 1/2 medium sweet potato, very thinly sliced
- 1/4 cup (30 g) shelled edamame
- 1 Tbsp raw, shelled sunflower seeds, toasted (see note)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To make the dressing: In a small bowl, whisk all ingredients together until smooth, slowly drizzling in extra water, if needed, to reach your desired thickness.
- To make the salad: In a large bowl, combine lettuce, sprouts, carrot, sweet potato, edamame and sunflower seeds. Serve with about 3 Tbsp dressing on the side, or tossed to coat.
Notes:
To toast sunflower seeds: Preheat oven to 350°F (180°C). Place sunflower seeds on a cookie sheet and roast for 4–5 minutes, or until lightly golden. Remove from oven and let cool.
Storage tip: Extra dressing can be stored in an airtight container in the refrigerator for up to a week.
Make it soy-free: Substitute the edamame with chickpeas or white beans.
Make-ahead tip: Store the dressing and salad separately until ready to serve.
Make it nightshade-free: Omit cayenne pepper.
Nutrition Information Per Serving:
Nutrition information per serving: 405 calories, 24.2 g total fat, 3.1 g saturated fat, 10.7 g polyunsaturated fat, 8.3 g monounsaturated fat, 0 mg cholesterol, 437 mg sodium, 1071 mg potassium, 38 g total carbohydrates, 11.2 g fiber, 8.5 g sugar, 16.7 g protein, 22% calcium, 37% iron
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