Rainbow Veggie Salad with Lemon-Tahini Dressing

By Pearl Phillip

A simple and healthy salad recipe that’s packed with nutrients and easy to make!

Ingredients:

For the Salad:

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• 2 cups mixed greens (like spinach, kale, or arugula)
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 1/4 cup sweet corn (fresh, frozen, or canned)
• I avocado sliced
• 1/4 cup feta cheese or goat cheese (optional for added flavor)
• 1/4 cup pumpkin seeds or sunflower seeds (for crunch)
• Fresh herbs (like parsley or cilantro), chopped (optional)

For the Lemon-Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• 1 garlic clove, minced
• Salt and pepper to taste
• Water (to thin out the dressing, if needed)

Instructions:

1. Prepare the salad ingredients:

In a large salad bowl, add the mixed greens.

Top with cherry tomatoes, cucumber, red bell pepper, shredded carrots, red onion, and sweet corn.

Sprinkle the pumpkin or sunflower seeds on top, along with the feta or goat cheese, if using.

Garnish with fresh herbs like parsley or cilantro.

1. Make the Lemon-Tahini Dressing:

In a small bowl, whisk together the tahini, lemon juice, olive oil, honey/maple syrup (if using), minced garlic, salt, and pepper.

Add a tablespoon of water at a time to thin the dressing to your desired consistency.

1. Assemble the salad:

Drizzle the lemon-tahini dressing over the salad and toss gently to combine all the ingredients.

1. Serve:

Serve immediately, and enjoy a vibrant, nutrient-packed salad!

Optional Add-ins:

• Grilled chicken, tofu, or chickpeas for protein
• Avocado slices for healthy fats
• Quinoa or couscous for added texture and fiber

This salad is full of vitamins, antioxidants, and healthy fats. It’s also customizable, so you can add or remove ingredients based on your preferences. Enjoy!

  Rainbow Veggie Salad with Lemon-Tahini Dressing