Ingredients
Scale
FOR THE SALAD:
- 4 carrots, halved and sliced
- 2 zucchini, halved and sliced
- 3 sweet potatoes, halved and sliced
- 4 cups salad greens, washed and chopped
- 2 avocados, peeled and chopped
- 1/2 cup toasted walnuts
- 1/4 cup hemp hearts ** optional**
FOR THE DRESSING:
- juice of 2 lemons
- 1/4 cup tahini
- 1 garlic clove, minced
- 1/8 tsp salt
- 1/2 tsp olive oil
Instructions
ROASTED VEGGIES:
- Heat oven to 425. Line 2 baking sheets with parchment paper. Arrange chopped carrots, zucchini into a single layer on the first sheet and the potatoes into a single layer on the second. Drizzle all the veggies with olive oil and season with salt and pepper. Toss to coat. Roast the carrots and zucchini for 20-25 minutes or until tender. Roast the potatoes for 30-35 minutes or until tender.
DRESSING:
- In a small bowl, combine lemon juice, tahini, garlic, salt and olive oil. Mix to incorporate. If too thick, add a little warm water. Set aside.
ASSEMBLE SALAD:
- In each of 4 salad bowls, place 1 cup salad greens; 1/4 of the potatoes, zucchini and carrots; 1/2 an avocado; 2 TBS toasted walnuts and sprinkle with hemp hearts (optional). Top each salad with 1/4 of the lemon-tahini dressing just prior to serving.