Rainbow Salad with Lemon Tahini Dressing is bursting with phytonutrients because it packed with colourful veggies like red sundried tomatoes, orange carrots and peppers, yellow beets, green cucumber and avocado, and black olives. This rainbow salad is nestled on a bed of baby greens and topped with a tangy lemon tahini dressing that is creamy and vegan. I always tell my clients it is important to eat a rainbow of fruits and veggies every day, so I created this delicious rainbow salad to make it easier for them.

Health Benefits of Sesame Seeds

Sesame seeds are the star of the Lemon Tahini Dressing because they are the only ingredient in tahini which gives the dressing a creamy consistency. They have a nutty flavour and offer a lot of health benefits.

• Sesame seeds are an excellent dairy free source of calcium and also contain magnesium and phosphorus which promote bone health
• Lignans found in sesame seeds have been found to have cholesterol and blood pressure lowering effects
• Sesame seeds contain copper which helps maintain the strength and elasticity of the skin
• The copper found in sesame seeds also contains anti-inflammatory properties
• Sesame seeds are also high in tryptophan which promotes sleep

Rainbow Salad with Lemon Tahini Dressing

(vegan, gluten free, nut free)

Prep time: 25 minutes | Serving size: 2-3 large salads or 4 sides

Ingredients:

• 8 handfuls of baby greens
• 6 pickles or 1 cup sliced pickles
• 1/4 cup sliced black olives
• 1 orange pepper, diced
• 1/4 cup sundried tomatoes, diced
• 1 avocado, diced
• 1/4 cucumber or 1 cup, diced
• 1/2 cup grated fresh beets
• 1 large carrot, grated
• 1 cup chickpeas
• 2 Tbsp sesame seeds

Lemon Tahini Dressing:

• 2 garlic cloves
• 2 Tbsp tahini
• 1/4 cup lemon juice (one lemon)
• 1/2 cup olive oil
• 1/4 cup water
• 1 Tbsp nutritional yeast
• Salt and pepper to taste

Directions:

1. For the lemon tahini dressing; mince the garlic cloves or process in a food processor. Add the remaining dressing ingredients and whisk or pulse until incorporated.
2. Place the greens in a large salad bowl and top with pickles, olives, orange pepper, sundried tomatoes, avocado, cucumber, beets, carrot and chickpeas.
3. Drizzle the lemon tahini dressing over the rainbow salad, sprinkle with sesame seeds and enjoy!