Rainbow Chop Salad with Orange Tahini Dressing
Ingredients
Salad
- 2 bell peppers, chopped
- 3 small watermelon radishes, chopped
- 3 Persian cucumbers, chopped
- 2 carrots, peeled and chopped
- 12 cherry tomatoes, halved
- 6 cups spring mix
- 1/2 cup fresh parsley, chopped
- 2 avocados, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup slivered almonds
Dressing
- 1/4 cup sesame tahini
- 1/4 cup orange juice
- Juice of 1/2 lemon
- 1/2 cup water
- 1/4 teaspoon salt
- Black pepper to taste
Preparation
Salad assembly
Start with the base of greens and build upward layering the colorful vegetables
Top with avocado when serving to prevent browning
Garnish with parsley, seeds, and nuts
Dressing
Put all ingredients in a small bowl and whisk with a fork
Taste for seasoning and adjust to your tastes; if you like it sweeter, add a couple drops of pure maple syrup
If needed, add a little more water to make the dressing more pourable
Drizzle or dip
