Ginger Tahini Salad Dressing

Recipes

*(Serves 2 people generously)

Abundant Garden Salad

  • 2 fresh grated beets
  • 3 grated carrots
  • 1 avocado
  • 1 cup pea or sunflower sprouts
  • 1 cucumber
  • 1 cup cherry tomatoes, sliced
  • 1/4 cup pumpkin or sunflower seeds
  • 1 large head of red or green leaf lettuce

Instructions: Wash, chop and spin your lettuce and set aside. Wash and slice all of your veggies and arrange on your bed of lettuce. Use a grater to shred your beets and carrots, be very careful as the vegetables get smaller that your hands don’t swipe across the blade and get hurt.

Sweet ginger-tahini dressing

  • 1 cup tahini
  • 4 oranges, peeled and juiced
  • 3 lemons, peeled and juiced
  • 3 dates
  • 4 thumbprint sized pieces of ginger root
  • 1/4 cup coconut water

Instructions: Squeeze your fruit juices in the Vitamix first, and add in your ginger. Blend until you have a fully liquefied mixture, add in the dates and repeat. Once you’re mixture is liquid, add in the tahini and coconut water, blend for 10 seconds or so and you’re finished. I like to pour the dressing into a glass jar and set in the freezer for 10-15 minutes. It gets a bit warm in the Vitamix and also forms a nice creamy consistency when you let it chill. This dressing stores in the fridge for about a week. After using it on my salad, my favourite use of this dressing was to dip cucumbers in it!