Detox with an Over the Rainbow Salad with tahini and lemon dressing
While those hefty bowls of Christmas pudding and extra glasses of champagne were certainly worth it, January is the month for settling back in to routine, restocking the fridge with fresh produce from the farmers market and nourishing that new-year body with plant-based foods. Health coach, yoga teacher and wholefoods chef Lee Holmes is making this mission easier with her brand-new cookbook, Supercharged: Eat Clean, Green and Vegetarian. More than 100 vegetable dishes, drinks, snacks and desserts pack the pages of the tome, and you’ll also find a seasonal guide and plenty of nutritional information to keep you on that wellness path long after January has passed. Throw any of your favourite veggies into this Over the Rainbow Salad and start the new year on a healthy note.
INGREDIENTS
Salad
2 cups mixed salad greens
1 red onion, sliced
1 small beetroot, thinly sliced or spiralised
1/2 cup shredded purple cabbage
1 red capsicum, seeds and membrane removed and diced
1 yellow capsicum, seeds and membrane removed and diced
1 carrot, thinly sliced or spiralised
1 cucumber, diced
1 avocado, peeled, stone removed and sliced into wedges
sprinkle of pepitas (pumpkin seeds)
handful of bean sprouts
1 tablespoon sesame seeds, to garnish
Tahini and lemon dressing
1/2 cup tahini
1 tablespoon freshly squeezed lemon juice
5 drops stevia liquid
1 teaspoon Celtic sea salt, or to taste
TO MAKE
Place all the salad ingredients, except the sesame seeds, in a bowl and carefully mix together.
To make the dressing, place all the ingredients in a bowl with 60 ml of filtered water and blend until a smooth paste forms. Add more filtered water, if required.
Dress the salad, sprinkle over the sesame seeds and serve immediately.
Supercharged tip!
For a cheesier dressing, add 2 tablespoons of nutritional yeast flakes. If you love soy, this salad can be garnished with cubed fresh, organic tofu, marinated in wheat-free tamari for 5 minutes and fried in a small amount of coconut oil on all sides until crispy.
Recipes and images from Supercharged Food: Eat Clean, Green & Vegetarian by Lee Holmes. Published by Murdoch Books.
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