Spinach Salad with Tahini Dressing
5 cups baby spinach
½ cucumber, sliced
½ cup canned chickpeas, drained and rinsed
4 radishes, thinly sliced
2 Tbs. unsalted sunflower seeds
10 cherry tomatoes, halved
½ cup fresh lemon juice
½ cup extra virgin olive oil
¹⁄³ cup tahini
2 Tbs. maple syrup or honey
2 garlic cloves, minced
Sea salt and black pepper, to taste
1. Combine all salad ingredients in large salad bowl.
2. Combine lemon juice, olive oil, tahini, maple syrup, and garlic in blender, and blend until smooth. Season to taste with salt and pepper.
3. Pour dressing over salad, and toss to coat.
Per serving: 520 cal; 9g prot; 41g total fat (6g sat fat); 37g carb; 0mg chol; 140mg sod; 9g fiber; 18g sugar
Recipe excerpted from Ancient Remedies by Dr. Josh Axe.
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