Denise Keller's Baby Spinach Tahini Salad

Preparation time

15 Minutes

Cooking time

0 Minutes

Serves

4-6

Denise Keller teaches you how to make a simple spinach salad with a lemon and tahini twist!

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This quick and easy recipe is perfect when you are rushing for time and want some iron in your diet. Top some chickpeas and avocados on the salad for some additional nutrition and flavours.

Ingredients

1
head
Baby Spinach
1
Cucumber
, peeled and diced
2
Avocados
, diced
2
Tomatoes
, diced
2
cups
Chickpeas
, drained and rinsed
White Sesame Seeds
1/2
cup
Tahini
, for the dressing
3/4
cup
Water
, for the dressing
1
Lemon
, juiced (about 2 or 3 tablespoons), for the dressing
1
cloves
Large Garlic
, minced, for the dressing
Salt & Pepper
, to taste, for the dressing

Directions

For the dressings: Pour the tahini sauce and water into a small bowl. Mix them well before pouring in the lemon juice. Keep stirring until the mixture turns creamy.
Once you have a nice consistency, mix in the garlic. Set aside.
For the salad: Put the spinach, cucumbers, chickpeas and some tomatoes into a big bowl. Toss the ingredients well.
Carefully drizzle the tahini sauce over the salad and mix it up gently.
Season with salt and pepper.
Top it with chickpeas and avocados.
Plate it up and garnish with sesame seeds.

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