TROPICAL SPRING SALAD

(2 votes, average: 5.00 out of 5)

Hey everyone, it’s Shana here from Im-Worthy. I’m here to share this delicious tropical spring salad with a lemon tahini dressing. Leafy greens and raw veggies are a great source of fiber and promote healthy digestion. During spring and summer, we tend to spend more time outdoors with all the graduations, BBQs, and holiday parties to attend. This salad is a perfect side dish for dinner parties and it takes less than 20 minutes to prepare. So for your next outing or any day of the week try this tropical salad with your favorite leafy greens, veggies, and fruit. Don’t forget to try this homemade lemon tahini dressing.

Pro-tip: this salad is great for meal prepping. Just store the leftover salad in a container and add to lunch and/or dinner throughout the week. For salad and dressing recipe, check out the full recipe and instructions below.

Time required:
20 min

Note: Nutritional information above has been estimated. Results may vary. Information is provided for convenience and does not constitute professional nutritional advice.

Ingredients
(4-6 Servings)

Lemon Tahini Dressing

1/4 cup tahini
1/3 cup water
1 lemon, juiced
1 garlic clove, minced
salt and pepper, to taste

Tropical Spring Salad

1 bag of washed spinach and arugula and roughly chopped
1 large mango, peeled and sliced
1 cup purple cabbage, shredded
1/4 cup Parsley roughly chopped (optional)
1 red bell pepper, chopped
2 large rainbow carrots, peeled
1/4 cup almonds or cashews
1 tbsp chia seeds

Instructions

Add all dressing ingredients to a small bowl and whisk until you reach the desired thickness.
Note: add more water for thinner consistency.

In a large bowl toss dressing with all salad ingredients and enjoy!

About Shana Thomas

I help others easily transition to a plant-based lifestyle so they can live with more energy, improved healthy habits, and make an impact on the environment. I simplify their life with simple vegan recipes, wellness hacks, and meal prep tips.