Move over blah blah salads. I have to share this salad with you. For a healthy spin, combine any raw vegies in this kaleidoscopic feast for a completely balanced meal. It’s easy to throw together and deliciously super healthy.
If you’re wild about salads then abundant fresh vegies are the best for this dish so add as many colour combinations as you like for an energy boosting meal.
The Tahini and lemon dressing tastes so much better than any other pre-packaged dressing you would buy in the grocery store and it literally takes a nano second to prepare. Once you’ve made your own dressings it’s really hard to go back to store-bought ones which more often than not contain sugar, citric acid, additives and preservatives and send you on an unnatural high!.
Tahini is produced from either hulled or unhulled sesame seeds. For this dressing I used the hulled variety as it has a less intense and mellower flavour. Tahini has many added health benefits being high in vitamins E, F and T, as well as vitamins B1, B2, B3, B5, B6, B15, biotin, and choline. B Vitamins help to play an essential part in the functioning of the body as they promote healthy cell growth and division, including that of red blood cells, which will help prevent Anemia.
Tahini is a rich source of vitamin A and methionine and contains lecithin, which reduces the levels of fat in the blood and is an environmental toxin protector.
If you’re wondering what minerals tahini contains, it’s a fantastic source of copper, magnesium, zinc, potassium, iron, and phosphorus, and is an excellent source of calcium too. Copper has been reported as being very good for rheumatoid arthritis sufferers and helps reduce some of the symptoms of pain and swelling.
Tahini should be stored in an airtight container in the fridge but remember to bring it to room temperature before using.
Here’s how to make this delicious dish. Add your own ingredients, the options are limitless. Enjoy.
Rainbow Salad with Tahini and Lemon Dressing
- 2 cups mixed greens
- 1 red onion, sliced
- 1 small beetroot sliced thinly or spiralised
- ½ cup purple cabbage shredded
- 1 red pepper, cut into chunks
- 1 carrot sliced thinly or spiralised
- 1 yellow pepper, diced
- 1 medium cucumber cut into chunks
- 1 Avocado cubed
- Sprinkle of pumpkin seeds
- Handful of bean sprouts
- 1 TBS sesame seeds to garnish
Place all ingredients into a bowl and carefully mix together
Tahini and Lemon Dressing
- ½ cup tahini
- 1 TBS lemon juice
- ¼ cup filtered water
- 5 drops liquid stevia
- 1 tsp sea salt, or to taste
In a bowl blend all ingredients until it becomes a smooth paste. Add more filtered water if required for desired consistency. Serve immediately. For a cheesier dressing add 2 TBS nutritional yeast flakes.
If you are a soy lover, this salad can be garnished with fresh organic tofu which has been cut into squares, marinated in wheat free tamari for 5 mins and fried in a small amount of coconut oil on all sides until crispy.
Rainbow Salad, yummy yummy.
For more gluten, wheat, dairy, yeast and sugar-free recipes visit http://www.supercharged food.com