Tahini sauce salad- low fat!
Salads have become much more of a big deal for me in recent
months. By salads I’m talking huge bowl salads, soup accompaniment salads and
hot salads.... gone are the days when salads were only served in summer!
I served mine over a raw-cooked combo salad!
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
I love hot food, there is something so satisfying about a
plate of hot home cooked food, but I also appreciate the virtues of raw and
uncooked foods and try to eat raw veggie sticks and salads when I can. It’s a
simple fact that regardless of how healthy a food is, it will lose some of its nutritional
value during the heating process. So, for me a hot salad is a great
compromise... the benefits of raw veggies whilst satisfying the ‘hot’ meal side
of things. I nearly always eat my
spinach raw in what ever dish I make, partly because raw spinach is so much
more bulky and visually substantial that wilted cooked spinach. You eat with
your eyes, right?
Back to the point of this post....it’s not all about
the salad but the dressing! The dressing is a low fat twist on a traditional tahini
dressing and I credit Susan over at Fat Free Vegan for her great recipe.
The salad itself is up to you... I threw together a mixture
of roasted and raw veggies... iceberg
lettuce with raw grated carrot and cucumber chunks, along with some leftover
chickpeas and roasted cauliflower and courgette that I chopped small and sprinkled with a little salt and pepper and allowed to roasted whilst I blended the dressing and prepped the rest of the dish.
Assemble your salad and then go crazy with the healthy
tahini dressing until your hearts content! This could also be used as a dipping sauce- reduce the water by half when you blend together.
Recipe: Low fat tahini dressing
Ingredients:
1/4 cup chickpeas
1/4 cup lemon juice
1/2 cup water
1 tbs tahini
2 tsp soy sauce
1 tbs ground chia
1 tbs nutritional yeast
1-2 garlic cloves- crushed
2 tsp fresh ginger (or 1/2 tsp ground)
black pepper to taste
Method:
1/4 cup lemon juice
1/2 cup water
1 tbs tahini
2 tsp soy sauce
1 tbs ground chia
1 tbs nutritional yeast
1-2 garlic cloves- crushed
2 tsp fresh ginger (or 1/2 tsp ground)
black pepper to taste
Method:
Blend all ingredients together until very smooth. Dressing
will store in the fridge for up to two weeks.
I served mine over a raw-cooked combo salad!
For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.