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.

under 15 mins
lunch dinner
Updated on 10 June 2024

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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