I know what you're thinking, "Salad, boring!" You couldn't be more wrong! My creamy tahini dressing is the perfect match for these vibrant veggies. This is a super simple weeknight meal (or lunch) that will have everyone re-think their salad routine.
Fiesta Salad
- Yield: 3-4 Servings
Ingredients
- ½ Medium Bunch Organic Red Leaf Lettuce, chopped
- ½ Medium Bunch Organic Lacinto Kale, chopped
- Large Handful Organic Snap Peas, chopped
- 1-2 Organic Carrots, chopped
- Handful Organic Mint, chopped
- 1 Organic Avocado, chopped
- ¾ - 1 Cup Organic Frozen Corn
- 3-4 Small Organic Red, Yellow, &/or Orange Peppers
- ½ Cup Uncooked Organic Quinoa
- Extra Virgin Olive Oil
- 2 Tbsp Organic Tahini
- 2 Tbsp Organic Sesame Oil
- 2 tsp Filtered Water
- Juice of One Organic Lemon
- ½ - 1 Tbsp Honey (may substitute agave or maple syrup)
Preparation
- Preheat oven to 400 degrees
- Place whole peppers and frozen corn on baking sheet and lightly drizzle with olive oil
- Place in heated oven for 10 minutes
- Remove from oven and stir
- Return to oven for 5-10 more minutes or until vegetables begin to blacken a bit
- Remove from oven and allow to cool
- Meanwhile cook quinoa according to package instructions
- Once quinoa is done, remove from heat and allow to cool for a few minutes
- Chop all vegetables (including roasted peppers) and mint into about ½ inch pieces and place in large salad bowl
- Add corn and quinoa to the vegetables in salad bowl, toss to evenly distribute
- Place tahini, sesame oil, filtered water, lemon juice and honey in a small mason jar
- Place lid on tightly
- Shake until ingredients are well mixed
- Drizzle dressing over salad
- Give the salad a good stir to incorporate dressing throughout
- Serve and enjoy!
Recipe Tags
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