Rainbow Salad with Lemon Tahini Dressing

blog.myfitnesspal.com

Brett

subheading: For the salad:

¾ cup (144g) forbidden (black) rice

2 medium (227g) tomatoes, cored and chopped

1 large carrot, shaved into long strips with a peeler

1 cup (150g) canned, low-sodium garbanzo beans, drained and rinsed

½ large yellow bell pepper, diced

1 ½ cups (30g) baby arugula or baby greens

1 cup (170g) fresh blueberries

1 ½ cups (150g) shredded red cabbage

subheading: For the dressing:

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) tahini (sesame seed paste)

2 tablespoons (30 ml) hot water

½ teaspoon turmeric

½ medium garlic clove (inner green sprout discarded, if present), finely chopped and smashed with the side of a chef’s knife

½ teaspoon salt

Directions at blog.myfitnesspal.com

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