SPRING GREENS WITH SWEET TAHINI DRESSING
When I find a combination that I love, I stick with it! And this is the salad that's been on repeat in my kitchen. I like to prepare the ingredients on Sunday and plate it (strategically) in containers to take to work for my lunch. To me, this is the perfect combination for a filling and satisfying lunch. It's packed with fiber, fats, complex carbs, nutrients, and flavour!
Ingredients (4 servings)
Spring Green Salad
- 1 cup farro (cook as directed with 2 bay leaves + 1 tsp apple cider vinegar)
- 3 cups of arugula
- 2 large sweet potatoes (dice small, toss in 2 tbsp olive oil, season with sea salt + chili, roast on 425F for 30 minutes, flip half way)
- 1 large cauliflower (cut small florets, toss in 2 tbsp olive oil, season with sea salt + paprika, roast on 425F for 30 minutes, flip half way)
- 2 avocados (sliced thinly for topping)
Sweet Tahini Dressing
- 2 tbsp tahini
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 1 tsp honey
- Pinch of salt
To pre-make 4 lunches, get 4 medium sized containers together. Divide the farro into each container and add the dressing, mix together. Next, add the roasted cauliflower, then the sweet potato. Top each with a handful of arugula and top one with the avocado (this one will be for tomorrow). *I like to slice add the avocado the night before or morning of to ensure freshness* When it's time for lunch, simply mix it all together!
I hope this salad becomes a staple in your kitchen too!