Rainbow Salad with Tahini

# What You’ll Need:

→ Vegetables

01 - 1 cup red bell pepper, thinly sliced

02 - 1 cup yellow bell pepper, thinly sliced

03 - 1 cup carrot, julienned

04 - 1 cup purple cabbage, shredded

05 - 1 cup cucumber, sliced

06 - 1 cup cherry tomatoes, halved

07 - ½ cup sweet corn kernels, cooked or canned, drained

08 - ¼ cup red onion, thinly sliced

09 - 2 cups mixed salad greens (arugula, spinach, romaine)

→ Tahini Dressing

10 - ¼ cup tahini

11 - 2 tablespoons fresh lemon juice

12 - 1 tablespoon maple syrup or honey

13 - 1 tablespoon olive oil

14 - 1 clove garlic, minced

15 - 2 to 3 tablespoons water, to thin dressing

16 - ½ teaspoon salt

17 - ¼ teaspoon ground black pepper

→ Optional Toppings

18 - 2 tablespoons toasted sunflower seeds

19 - 2 tablespoons chopped fresh herbs (parsley, cilantro, or mint)

# How-To Steps:

01 - Slice red and yellow bell peppers, julienne carrots, shred purple cabbage, slice cucumber, halve cherry tomatoes, drain sweet corn, thinly slice red onion, and combine all with mixed salad greens in a large bowl.

02 - Whisk together tahini, lemon juice, maple syrup or honey, olive oil, minced garlic, salt, and black pepper in a small bowl. Gradually add water until dressing achieves a pourable consistency.

03 - Pour the tahini dressing over the prepared vegetables and toss gently to coat all ingredients evenly.

04 - Sprinkle toasted sunflower seeds and fresh herbs over the salad if desired.

05 - Serve immediately or chill for 10 to 15 minutes to enhance crispness.

# Expert Hints:

01 -

The tahini dressing creates this incredible creamy tanginess that makes you forget youre eating something so good for you
Its one of those rare salads that actually satisfies you completely without needing any cooking at all

02 -

The tahini dressing thickens up quickly in the fridge so thin it with a little more water before serving leftovers
Add the delicate greens and sunflower seeds right before serving or theyll get soggy and sad

03 -