You can use whichever lettuce and veggies you love, just finely chop or shred as many as you can muster and toss together with this dreamy tahini. Don’t be scared by how much tahini dressing/sauce this makes, it goes fast – because it goes well on everything (steamed broccoli, roasted potatoes, veggie burgers, shredded veggie slaw, burritos, etc.). Scott and I have yet to find a type of food that doesn’t become even tastier with a drizzle of this stuff. Maybe we’re a little tahini crazy. But don’t hate till you try.

Baby kale
Micro greens
Shredded carrot
Radishes thinly sliced

Tahini Dressing:
1/4 cup lemon juice
1 cup tahini
1 1/4 cups water
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne

To make the dressing, blend all the above ingredients together. Taste and adjust seasonings if needed. When adding the water, begin with just one cup and then add one tablespoon at a time until the dressing is thinned out to your liking. This makes around 2 1/2 cups of dressing. Store in a tightly sealed glass jar in the refrigerator for up to one week. Use it on everything.

For the salad, take a handful of each of the ingredients and toss in a bowl with a drizzle of tahini dressing. I tend to make this salad HUGE. Toss some sunflower seeds or pepitas on top for some added crunch (and nutrient boost) or some crisped tempeh to take the protein level up a notch.