Eat The Rainbow Salad With Lemon Tahini Dressing

The veggies in this composed salad provide a rainbow of antioxidants. They are arranged atop nutty black rice (sometimes called “forbidden rice”), which contains as many antioxidants as blueberries and is fiber-rich, so you’ll be satiated longer. It’s worth noting that all the sugar comes naturally from the berries, carrots and tomatoes.



Ingredients for servings

    Salad

  • 0.75 cup forbidden (black) rice

  • 2 medium tomatoes cored and chopped

  • 1 large carrot shaved into long strips with a peeler

  • 1 cup canned, low-sodium garbanzo beans drained and rinsed

  • 0.5 large yellow bell pepper diced

  • 1.5 cup baby arugula or baby greens

  • 1 cup fresh blueberries

  • 1.5 cups red cabbage shredded

  • dressing

  • 2 tbsp olive oil

  • 2 tbsp lemon juice

  • 2 tbsp tahini

  • 2 tbsp hot water

  • 0.5 tsp turmeric

  • 0.5 garlic clove minced

  • 0.5 tsp salt

Directions

  • Cook the rice according to package directions and refrigerate until room temperature, 10 minutes. Spread the rice evenly on 4 dinner plates. Arrange the tomatoes, carrots (arranged in curlicues on their thin ends), garbanzo beans, bell pepper, greens, blueberries and cabbage in neat rows over the rice.

  • In a medium bowl, whisk together the oil, lemon juice, tahini, water, turmeric, garlic and salt until smooth. Drizzle the dressing over the salads and serve.

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