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Rainbow Salad with Tahini Lemon Dressing

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Ingredients Method

Ingredients
  

For the Salad
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell peppers mix of red, yellow, and orange, diced
  • 1 cup shredded purple cabbage
  • 1 cup carrots julienned or grated
  • 1 cup fresh corn kernals or use canned or frozen, drained
  • 1 cup cooked quinoa or chickpeas
  • 1 avocado sliced
  • 1/4 cup fresh parsley or cilantro chopped
For the Dressing
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup or agave nectar
  • 1 garlic clove minced
  • 2-3 tbsp water to thin the dressing
  • salt and pepper to taste

Method
 

  1. In a large salad bowl, combine the cherry tomatoes, cucumber, bell peppers, purple cabbage, carrots, corn, and quinoa or chickpeas. Toss gently to mix.
  2. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic. Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
  3. Drizzle the tahini lemon dressing over the salad and toss until all the ingredients are well-coated.
  4. Top with sliced avocado and sprinkle with fresh parsley or cilantro.
  5. Serve immediately or refrigerate for up to an hour to allow the flavors to meld. This salad can be served as a main dish or as a side.