Rainbow Harvest Vegetable Salad with Lemon-Tahini Dressing

    

                                           

Recipe Title: Rainbow Harvest Vegetable Salad with Lemon-Tahini Dressing
By Chef Charlie
"Fresh, vibrant, and packed with crunch—this salad is a celebration of seasonal veggies!"

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🍴 Serves: 4
⏰ Prep Time: 15 minutes | 🔥 Cook Time: 0 minutes (20 minutes if roasting chickpeas)

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🌟 Ingredients

For the Salad:

• 4 cups mixed greens (spinach, arugula, or kale)

• 1 medium cucumber, sliced

• 1 cup cherry tomatoes, halved

• 1 bell pepper (red or yellow), thinly sliced

• 1 medium carrot, julienned or spiralized

• ½ red onion, thinly sliced

• 1 avocado, diced

• ½ cup roasted chickpeas (optional, for crunch)

• ¼ cup crumbled feta or vegan cheese (optional)

• 2 tbsp sunflower seeds or pumpkin seeds

For the Lemon-Tahini Dressing:

• 3 tbsp tahini

• Juice of 1 large lemon (about 3 tbsp)

• 2 tbsp extra-virgin olive oil

• 1 tbsp maple syrup or honey

• 1 garlic clove, minced

• 2-3 tbsp water (to thin)

• Salt and pepper to taste

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👩🍳 Instructions

1. Prep the Veggies:

• Wash and chop all vegetables as listed. For the kale (if using), massage leaves with a pinch of salt and 1 tsp olive oil to soften.

• Arrange mixed greens in a large bowl or platter. Layer cucumber, tomatoes, bell pepper, carrot, red onion, and avocado on top.

2. Make the Dressing:

• Whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Add water 1 tbsp at a time until the dressing reaches a pourable consistency. Taste and adjust seasoning.

3. Assemble & Serve:

• Drizzle the lemon-tahini dressing over the salad just before serving.

• Top with roasted chickpeas (if using), crumbled feta, and seeds. Toss gently or serve layered for a stunning presentation.

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