I love a good chopped salad on a hot summer day.
For this salad, you can use any vegetables you love, chopped into a small dice. Save time by making a couple of servings at a time so you can snack on it for a couple of days.
The Lemon Terrific Tahini Dressing is light and adds a bit of zip to the veggie combination – it’s also a delicious dressing for steamed veggies and a makes a great dip.
Add sprouts to get more protein into your salad. My favorites are sunflower, pea and mung bean.
Big Ol' Chopped Salad
(Makes 2 servings)
1 medium tomato
1 avocado, peeled and pitted
1 small zucchini
1 cup sprouts of your choice
1/2 cup green beans, ends removed
1 cup baby arugula
1 cup romaine leaves
1/2 fennel bulb
1/2 cup sugar snap peas
5 olives of your choice, pitted and chopped
Optional garnish: pine nuts or sunflower seeds
Directions: Chop all ingredients into a small dice. Transfer to a
large bowl and toss. Store half the salad for another meal. Add half
the dressing to the remaining salad and toss. Sprinkle on optional
pine nuts or sunflower seeds to add protein to the meal.
Lemon Terrific Tahini Dressing
2 cups tahini; or 2 cups sesame seeds, ground in a spice mill or coffee grinder
1 cup water
1/4 cup fresh lime, lemon or grapefruit juice
1 cucumber, peeled
1/2 clove garlic, minced
2 tablespoons olive oil
Directions: Put all ingredients into your blender and blend until
smooth. Dressing can be stored in your refrigerator in a sealed
container for up to one week.
Adina Niemerow, author of "Super Cleanse," has studied holistic cooking and nutrition at schools around the world and has worked with wellness retreats and restaurants including The French Laundry in Napa Valley, California. Please visit her website at AdinaNiemerow.com.