Avocado & sprout salad with green tahini dressing
READY IN 15 minutes SERVES 4 VEGETARIAN GLUTEN FREE
2 ripe avocados, quartered and
finely sliced 1/2 cup mixed sprouts (I used lentils, mung beans, blue peas, chickpeas and adzuki beans) – see page 55 for instructions 4 large handfuls salad greens 2 Tbsp lightly toasted sesame seeds GREEN TAHINI DRESSING 1/2 cup parsley leaves 1/2 cup mint leaves 1/2 cup unhulled tahini 1/2 cup freshly squeezed lemon juice 2 Tbsp extra virgin olive oil 1 clove garlic Fine sea salt, to taste
1 For dressing, blend all ingredients in a blender on high speed until smooth and a vibrant green. If needed, add a touch of water to attain a good consistency. 2 Arrange avocado, sprouts and salad greens in four bowls, sprinkle with sesame seeds and drizzle with a little green tahini dressing. You will have leftover dressing so store the remainder in a glass jar in the fridge; it will keep for up to 1 week. It’s lovely served with roasted vegetables or a grain bowl.