Inspired by the Vegetarian Macrobiotic Crunch Salad from Whole Foods Market this salad mixture is an incredibly tasty and healthy meal. I wrote this recipe to accommodate 4 meal sized portions; to make four side serving sizes instead, half the recipe. This recipe can be made even more simply if you roast the broccoli and cook your quinoa ahead of time.
From the vibrant and tangy salad dressing to the various textures of the salad base, each bite is a delight. Packed full of delicious flavors and clean ingredients, this salad is sure to fuel you and leave you feeling good for the rest of the day. Perfect during this bright and sunny spring weather, bring this colorful dish for a picnic in the park and enjoy!
Makes 4 servings
Preparation Time: 10 minutes
Cook Time: 40 minutes (for roasting veggies and cooking quinoa)
Creamy Ginger Tahini Dressing Ingredients:
*1 tablespoon lime juice
*2 tablespoons tahini
*2 teaspoons cashew butter
*1/4 cup Water
*1/2 an avocado
*1 tablespoon Rice Vinegar
*1 tablespoon Soy Sauce
*1 tablespoon fresh ginger, finely diced or grated
*1 tablespoon maple syrup
Salad Ingredients:
*2 cups spinach
*2 cups kale
*2 cups roasted broccoli
*1 cup sprouts
*2/3 cup roasted red peppers
*2 cups quinoa
*2 avocados, halved and sliced, drizzle sesame oil, sesame seeds, and flakey sea salt on top.
*2 cups green lentils (can sub any other bean)
*Half a bunch of green onions, thinly sliced
*2 tablespoons pickled ginger
*Sesame seeds for garnish
Preparation of salad dressing:
*Combine all ingredients in a blender and blend until smooth.
Preparation of salad:
*Select 4 larger sized personal bowls and place side by side.
*Start with kale and spinach as a base and then add all other ingredients on top, dividing the ingredients evenly in each bowl.
*Drizzle sauce on top and add garnishes.
*Enjoy!
Recipe Creator - Alina Gersib