Rainbow Salad with Lemon Tahini Dressing

This salad contains a rainbow of vegetables. The vegetables are placed on top of nutty black rice (also known as “forbidden” rice), which is rich in fibre and has as many antioxidants as blueberries. It is important to note that all sugar in blueberries, carrots, and tomatoes comes from nature.

Rainbow Salad with Lemon Tahini Dressing

Ingredients

To make a salad

  • 3/4 cup (144g) forbidden (black) rice
  • 2 medium tomatoes (227g), cored and chopped
  • 1 large carrot, cut into long strips using a peeler
  • One cup (150g) of canned, low-sodium garbanzo beans. Drain and rinse.
  • 1/2 large yellow bell pepper diced
  • Baby arugula, baby greens or baby spinach in 1 1/2 cups (30g).
  • 1 cup (170g) fresh blueberries
  • 1 1/2 cups (150g) shredded red cabbage

Dressing

  • 2 tablespoons (30ml) of olive oil
  • 2 tablespoons (30ml) of lemon juice
  • 2 tablespoons (30 ml) tahini (sesame seed paste)
  • 2 tablespoons (30ml) hot water
  • 1 teaspoon turmeric
  • 1/2 medium garlic clove (inner sprout discarded, where possible), finely chopped and mashed with the side of a chef’s knife
  • 1/2 teaspoon salt

Directions

Follow the package instructions to cook the rice. Let cool in the refrigerator for 10 minutes before serving. Place the rice on four dinner plates. Place the tomatoes, carrots, bell peppers, greens and blueberries in neat rows on the rice.

Mix the oil, lemon juice and tahini in a large bowl. Add the water, turmeric, garlic, salt, and water until smooth. Serve the salads with the dressing.

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