Tahini Chop Salad

In honor of another great trip back to see friends and family in Reno, I was inspired to dish up some raw goodness. Kyle’s sister has a spectacular garden going from which we ate awesome mixed greens with tons of herbs and fresh veggies. I’m a huge fan of variety so hope you get a chance to try this out!

Marinated Mushrooms:

1/2 Cup Shiitaki Mushrooms Sliced

1/2 Cup Crimini Mushrooms (or other mushrooms of choice)

1/3 Cup Coconut Aminos

1/3 Cup EVOO

*Mix all ingredients and let marinate while preparing the rest of the dish.

Salad Dressing:

1/4 Cup EVOO

1/4 Cup Tahini

1/8 Cup Apple Cider Vinegar

2 Tablespoons Cashews

2 Tablespoons Lemon Juice

1 Clove Garlic

1/8 Cup Coconut Aminos

Pinch Sea Salt

Pinch Black Pepper

1 Tablespoon Agave or Honey

1/2 Cup Spring Water

*Blend all ingredients except water. Slowly add in water to desired consistency, more or less depending on personal liking.

Salad Ingredients:

5 Cups Spinach

5 Cups Baby Kale

5 Cups Red Leaf Lettuce

3 Tablespoons Fresh Dill

1 Zucchini Sliced

1/2 Red Cabbage

1 Yellow Bell Pepper (optional: red or green)

1 Cup Sugar Plum Tomatos Halved

1/4 Cup Green Onions

2 Avocados

Raw Sesame Seeds

*Toss all ingredients in large a large salad bowl except avocados. Mix in salad dressing to desired thickness. Serve in salad bowls. Top with slices of avocado, marinated mushrooms and sprinkle with sesame seeds.





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