We’ve only just past the Summer Solstice and it is already HOT here. We bought these little cooling mats that you can fill with water and chill in the fridge for the neighborhood cats that visit us often. We’ve put out extra bowls of water with ice and have kept the bird bath full. Somehow, I’ve even kept our veggie garden thriving! We have so many cherry tomatoes and small zucchinis that I can’t wait to pick!
With this heat, I’ve unfortunately put any baking on the back burner for a bit and have tried to keep meals simple and cool. This salad recipe is perfect for when it is just too hot – all you need to do is chop up the veggies, blend the tahini dressing, and you’re done. The dressing is smooth and creamy with a touch of sweetness, and 100% vegan and dairy free. Minimal effort, very healthy, not too heavy feeling, and you don’t have to turn on the stove or oven, so it is perfect for the season.
Recipe Tips and Customizations
- Feel free to add or substitute any vegetables you like. Zucchini, radishes, or even some fruits like mango or strawberries can add a unique twist.
- Add some nuts or seeds (like sunflower seeds or slivered almonds) for extra crunch and nutrition.
- This salad is great for meal prep! Store the dressing separately and add it just before serving to keep the vegetables fresh and crisp.
- These 16 ounce canning jars have been perfect for me for prepping lunches – the serving size is filling for me and the jar is the perfect size to tuck into my backpack that I take to work.
Rainbow Salad with Tahini Lemon Dressing
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
Instructions
- In a large salad bowl, combine the cherry tomatoes, cucumber, bell peppers, purple cabbage, carrots, corn, and quinoa or chickpeas. Toss gently to mix.
- 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.
- Drizzle the tahini lemon dressing over the salad and toss until all the ingredients are well-coated.
- Top with sliced avocado and sprinkle with fresh parsley or cilantro.
- 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.
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