Rainbow Salad with Tahini Dressing
This chopped salad is visually beautiful and so delicious! My boys love their salad prepared this way- as everything is chopped small and easier to eat. I used raw organic tahini in dressing recipe but you can use any tahini you want.
To make the salad: Create a base of mixed greens. I used wild arugula, power greens, herb salad mix, and spring lettuce. Chop this mixture up well and put at the bottom of your salad bowl.
Chop into small pieces:
bell peppers (a variety of colors)
Layer your toppings on the top of the greens.
1/2 cup of tahini
juice of 1 to 2 lemons (depending on size of lemon and how much lemon you like)
1-2 cloves of garlic
3/4 tsp Himalayan sea salt
pepper to taste
water to thin to the consistency you want- start with 1 tbsp and work up to 1/4 cup of water (or more).
Put all ingredients plus 1 tbsp of the water into blender and blend until smooth. Add more water if desired. Taste and adust the seasonings to your liking.
Recipe by Raw Chef Debra Garner
To learn more about the raw food diet and Debra's services please visit her Facebook page