Abundant Garden Salad
- Course/Dish: Salads, Dressings
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Lemon, Carrots, Beet, Tahini
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 2
Salad may seem like a boring option for a meal, but we assure you it doesn't have to be. The magic is all in the combination of flavors, and of course in the dressing. A great dressing can transform a salad from drab to fab. We love this easy recipe, and the dressing has the perfect combination of creaminess from tahini, acid and tart from the lemon, as well as added sweetness from orange, coconut water and dates. And don't forget that spicy kick from ginger! It comes out thick, more like a sauce, which will make your salad a bit more filling and satisfying.
2 fresh grated beets
3 grated carrots
1 cup pea or sunflower sprouts
1 cup cherry tomatoes, sliced
1/4 cup pumpkin or sunflower seeds
1 large head of red or green leaf lettuce
1 cup tahini
4 oranges, peeled and juiced
3 lemons, peeled and juiced
4 thumbprint sized pieces of ginger root
1/4 cup coconut water
1) Wash, chop and spin your lettuce and set aside.
2) Wash and slice all of your veggies and arrange on your bed of lettuce.
3) Use a grater to shred your beets and carrots, be very careful as the vegetables get smaller that your hands don’t swipe across the blade and get hurt.
1) Squeeze your fruit juices in the Vitamix first, and add in your ginger.
2) Blend until you have a fully liquefied mixture, add in the dates and repeat.
3) Once you’re mixture is liquid, add in the tahini and coconut water, blend for 10 seconds or so and you’re finished.
Note from the chef: "I like to pour the dressing into a glass jar and set in the freezer for 10-15 minutes. It gets a bit warm in the Vitamix and also forms a nice creamy consistency when you let it chill. This dressing stores in the fridge for about a week. After using it on my salad, my favourite use of this dressing was to dip cucumbers in it!"