Abundant Garden Salad w/ Sweet Ginger Tahini Dressing

Sheleana Aiyana

I was really inspired to make this salad though after visiting Cafe Bliss in Victoria, BC and trying out their “bliss salad”.

*(Serves 2 people generously)

Abundant Garden Salad

2 fresh grated beets
3 grated carrots
1 avocado
1 cup pea or sunflower sprouts
1 cucumber
1 cup cherry tomatoes, sliced
1/4 cup pumpkin or sunflower seeds
1 large head of red or green leaf lettuce

Instructions: Wash, chop and spin your lettuce and set aside. Wash and slice all of your veggies and arrange on your bed of lettuce. Use a grater to shred your beets and carrots, be very careful as the vegetables get smaller that your hands don’t swipe across the blade and get hurt.

Sweet ginger-tahini dressing

1 cup tahini
4 oranges, peeled and juiced
3 lemons, peeled and juiced
3 dates
4 thumbprint sized pieces of ginger root
1/4 cup coconut water

Instructions: Squeeze your fruit juices in the Vitamix first, and add in your ginger. Blend until you have a fully liquefied mixture, add in the dates and repeat. Once you’re mixture is liquid, add in the tahini and coconut water, blend for 10 seconds or so and you’re finished. I like to pour the dressing into a glass jar and set in the freezer for 10-15 minutes. It gets a bit warm in the Vitamix and also forms a nice creamy consistency when you let it chill. This dressing stores in the fridge for about a week. After using it on my salad, my favourite use of this dressing was to dip cucumbers in it!

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Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.