Colorful Summer Salad with Turmeric Tahini dressing!
It's too hot to cook for most folks but it's not to hot to chop a few veggies, whip up a little homemade salad dressing and enjoy a nutrient dense and delicious salad! Feel free to substitute whatever you like or don't like in this recipe. It's very flexible, which is one of my favorite things about it!
Serves 2 for main meal
1/2bu kale, chopped and massaged
1/2 head green cabbage, chopped
1/2c cilantro, chopped
1/2 small red onion, diced
1/2 red pepper, sliced thinly
Handful of sunflower sprouts (pea shoots would also work well here)
3 small carrots, sliced on the bias
1 beet, peeled and sliced very thinly
8-10 cherry tomatoes, halved
1/3c almonds, dry toasted in cast iron skillet until fragrant
1 avocado, diced
Turmeric Tahini Dressing (makes 20-24oz and lasts in the fridge for a 3-4 weeks. Lasts longer if you remove the avocado)
1/2c raw apple cider vinegar
1c extra virgin olive oil
4 cloves garlic, peeled
1/2tsp dried thyme
1-1.5tsp sea salt
1tbsp mustard (grainy or dijon)
Blend everything in Vitamix or Magic Bullet and store in fridge.