Over the Rainbow Salad with Tahini and Lemon Dressing

Lee Holmes is a certified holistic health coach, food and nutrition coach, whole foods chef, Lifestyle Food Channel Healthy Eating Expert, bestselling cookbook author, and award-winning blogger at Supercharged Food.

We’re loving Lee’s recipes because these wholesome, microbe-friendly meals are not only free of gluten, wheat, dairy, yeast, and sugar, but are also quick, simple, and delicious.

With prebiotic-rich beet, carrot, onion, and avocado—also a great source of healthy fat—this nutrient-dense and colorful salad is an excellent way to power up your gut health and tantalize your tastebuds!

Ingredients: 
• 2 cups mixed salad greens 
• 1 red onion, sliced 
• 1 small beetroot (beet), thinly sliced or spiralized 
• 2 oz (1/4 cup) shredded purple cabbage 
• 1 red pepper, seeds and      membrane removed and diced 
• 1 yellow capsicum (pepper), seeds and membrane removed and diced 
• 1 carrot, thinly sliced or spiralized 
• 1 cucumber, diced 
• 1 avocado, peeled, stone removed and sliced into wedges 
• sprinkle of pepitas (pumpkin seeds) 
• handful of bean sprouts 
• 1 tablespoon sesame seeds, to garnish

 

Tahini and Lemon Dressing
• 4 oz (1/2 cup) tahini
• 1 tablespoon freshly squeezed lemon juice
• 5 drops stevia liquid
• 1 teaspoon Celtic sea salt, or to taste

Place all the salad ingredients, except the sesame seeds, in a bowl and carefully mix together. To make the dressing, place all the ingredients in a bowl with 60 ml (2 fl oz or 1/4 cup) of filtered water and blend until a smooth paste forms. Add more filtered water, if required. Dress the salad, sprinkle over the sesame seeds and serve immediately.

Posted in Recipes, Supercharged


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