Winter Rainbow Dressing with Sweet Lemon Tahini Dressing
Winter Rainbow Salad is fresh and vibrant! It is made with mostly winter vegetables like beets, carrots, and radishes. The addition of cucumber, zucchini, and micro greens helps give this salad a lift. The tahini dressing also adds a creamy note.
Servings: 4 people
Ingredients
- 1 small red beet
- 1 small golden beet
- 1 small zucchini
- 1 english cucumber
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 cup microgreens
- 2 small carrots
- 1-2 watermelon radishes or 3-4 red radishes
- ¾ cup sweet lemon tahini dressing
Instructions
Spiralizer Instructions:
- Peel the red beet, golden beet, carrots, and watermelon radishes. Cut the ends off so the vegetable can be stablized while spiralizing.
- Set up your spiralizer using the thin noodle or angel hair attachment. Spiralize the beets, carrots, radishes, cucumber, and zucchini.
Knife Cutting Instructions:
- Peel the red beet, golden beet, carrots, and watermelon radishes. Cut the tips and ends off of the vegables. Cut the vegetables into two or three equal sections. From there, cut a small slice off the vegetable giving you a flat edge. Lay that flat edge on the cutting board so the vegetable does not move while cutting the rest. If you need help with julienning, refer to my recipe notes above. I provide a great video from Martha Stewart on this tricky knife cut.
Instructions continued:
- Once you have all the vegetables either spiralized or julienned, it's time to toast the seeds. Add the pumpkin seeds and sunflower seeds to a small pan and place over low heat on the stove. Toss the seeds every 10 seconds or so. The seeds should toast in about two minutes. Make sure to pay attention, they will burn very quickly due to the high oil content.
- In a large salad bowl, add the vegetables. Arrange them in the bowl so each vegetable is showing making a rainbow pattern. Once all the vegetables are in the salad bowl, add the microgreens, pumpkin seeds, and sunflower seeds.
- Drizzle with the sweet lemon tahini dressing right before serving. Enjoy!