https://www.high-endrolex.com/40 The Big Vegan Salad Plate with Creamy Tahini-Dill Dressing
The Big Vegan Salad Plate with Tahini-Dill Dressing
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 1
Ingredients
Creamy Tahini-Dill Dressing
  • 3 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • ½ cup water
  • ½ cup raw cashews, soaked for at least 2 hours
  • 3 tbsp flax or hemp oil
  • ½ tbsp tahini
  • 1 tsp dried dill weed (or 1 tbsp fresh)
  • 1 small garlic clove
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
Salad Plate
  • 2 cups mixed salad greens
  • 1 small tomato, chopped into bite-size pieces
  • ½ cup cucumber, sliced
  • ½ tbsp hemp seeds
  • ½ tbsp pumpkin seeds
  • 1 tbsp slivered almonds
  • ¼ cup carrots, shredded
  • ¼ cup beets, shredded
  • ½ small avocado, sliced
  • ¼ cup hummus (homemade or store-bought)
  • 1 green onion, chopped
  • Poppy seeds (or black sesame seeds)
Instructions
Creamy Tahini-Dill Dressing
  1. Add all ingredients into a food processor or blender and process/blend until smooth. If the dressing is not getting smooth enough, you may need to add a bit more water.
Salad Plate
  1. Add a bed of salad greens to your plate, making sure to cover the plate completely.
  2. Add the other ingredients, layering them nicely around the plate. Make it pretty! Pretty food is fun to eat.
  3. Drizzle on a bit of the creamy tahini-dill dressing, sprinkle on some green onions and poppy seeds (or black sesame seeds) and enjoy!
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/the-big-vegan-salad-plate-with-creamy-tahini-dill-dressing/