Abundant Garden Salad w/ Sweet Ginger Tahini Dressing

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!


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.