RAINBOW RIBBON SALAD 

WITH TAHINI DRESSING

Eat the rainbow in one bowl

 

Benefits: We have here a bounty of nutrients, essential fats and protein. You know this is all kinds of good for you! 

Ingredients:

1 cup of Quinoa, pre-cooked

1 carrot

half a small cucumber

a handful of salad leaves

1 cup red cabbage, shredded

2 radishes

half an avocado

1 beetroot (pre-roasted /ready cooked) sliced.

1 sweet potato (pre-roasted)

1 tbsp toasted pumpkin seeds

sprigs of fresh herbs

1 Lemon

Tahini Dressing:

 

1/4 cup tahini

Juice of 1 lemon

1 clove garlic, minced

1tsp maple syrup/honey

Warm water to thin (add 1 tablespoon at a time)

salt and pepper, to taste

 

In a jam jar with lid, add ingredients, shake and adjust flavours if necessary.

 

Method:

  • Using a peeler, take the carrot and cucumber and create long ribbons. transfer to a plate and squeeze over with a little lemon and olive oil.

  • cut the radishes, tomatoes, and avocado thinly and shred the cabbage, again, transfer to a plate and squeeze lemon and oil.

  • Once the vegetables are prerared you will assemble the salad, half the bowl with a base of salad, half with base of quinoa.

  • Top the salad side with the cabbage, radishes, avocado, carrots and cucumber.

  • Top the quinoa side with roasted beetroot and sweet potato. 

  • Toast a handful of seeds in a dry pan. Sprinkle over salad.

  • Add a drizzle of olive oil and a squeeze of lemon, season lightly with salt pepper.

  • Drizzle tahini dressing over the salad then serve.

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