Thursday, 14 February 2013

Best. Salad. Ever.

I think this may be the best salad I have ever had, and will be my go-to salad from now on. Pretty much its vegetables on a bed of greens, topped with an easy to make 5 minute dressing. 

Yesterday was quite a busy day for me experimenting in the kitchen, so in a hurried attempt to prepare dinner I literally threw together a large handful of leafy greens, lots of vegetables, some nuts and seeds, and some dressing I already had on hand. I wasn't expecting an amazing  salad, but wow, I was in for a treat. I mean, how can you go wrong with massaged kale, freshly picked cherry tomatoes and a delicious tahini dressing? It got me so excited I had to write this post ASAP. 

The salad was soooo good; sweetness of the capsicum and blueberries, crunchiness of the lightly steamed broccoli, juiciness of the tomatoes, and of course, the garlicky tahini dressing. Oh, did I mention it's nutritious too? I mean, it does only have at least three out of the five servings of fruit and veg a day. Packs a protein punch too, with the added sesame, flaxseed, walnuts and sprouted buckwheat. 

Oohh notice the colour too; the more colourful, the better, because you know it has lots of nutrients to nourish our bodies. 






Anyway, on to the recipe...

Rainbow Salad with Garlic Tahini Dressing


Salad:

2 large handfuls leafy greens (kale, romaine, spinach, etc)
2 small capsicums (red, yellow, or orange), julienned
1/2 carrot, julienned
1/2C broccoli, lightly steamed
1/2C blueberries
3 cherry tomatoes
2T mixed nuts and/or seeds (I used sesame, sunflower, walnuts, flaxseed and sprouted buckwheat)
Garlic tahini dressing

Garlic Tahini Dressing:

1/2C unhulled tahini
1/3C water
1/4C+1T lemon juice
2 cloves garlic, minced
1/2t sea salt
1/8t black pepper

Combine all ingredients in a high speed blender until smooth. Add water until desired consistency is achieved. Makes around 1 cup. Since the recipe will make more than needed, store the remaining dressing in a sealed jar in the fridge; it will last for around a week. 


To prepare the salad, lay out the greens on a bowl or plate, and top the remaining ingredients. Drizzle with garlic tahini dressing. Devour. 


Note: Although most commercially available tahini aren't raw, it is a great source of protein, healthy fats, copper, manganese, zinc, iron and calcium.



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