“Eat Your Colors” Veggie Salad

<img src=”http://img.mindbodygreen.com/image/upload/c_scale,w_770,q_80,f_auto,fl_lossy/crp/rainbowsalad_stocksy-828×492.jpg”>A Nutrient-Packed Salad That Proves You Should Be Counting Colors — Not Calories Hero Image

Serves 2 to 3 as a main, 4 as a side

Ingredients

  • 8 handfuls of baby greens
  • 6 pickles or 1 cup sliced pickles
  • ¼ cup sliced black olives
  • 1 orange pepper, diced
  • ¼ cup sun-dried tomatoes, diced
  • 1 avocado, diced
  • ¼ cucumber or 1 cup, diced
  • ½ cup grated fresh beets
  • 1 large carrot, grated
  • 1 cup chickpeas
  • 2 tablespoons sesame seeds

Lemon Tahini Dressing

Ingredients

  • 2 garlic cloves
  • 2 tablespoons tahini
  • ¼ cup lemon juice (one lemon)
  • ½ cup olive oil
  • ¼ cup water
  • 1 tablespoon yeast
  • Salt and pepper to taste

Preparation

1. For the dressing: Mince the garlic cloves or process in a food processor. Add the remaining dressing ingredients and whisk or pulse until incorporated.

2. Place the greens in a large salad bowl and top with pickles, olives, orange pepper, sun-dried tomatoes, avocado, cucumber, beets, carrot, and chickpeas.

3. Drizzle the lemon tahini dressing over the rainbow salad, sprinkle with sesame seeds, and enjoy!

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