Crunchy Fresh Rainbow Salad with Lemon-Tahini Dressing

• 4 cups mixed baby greens (spinach, arugula, and romaine)
• 1 cup shredded red cabbage
• 1 large carrot, peeled and julienned
• 1 medium cucumber, thinly sliced
• 1 large red bell pepper, diced
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup shelled pumpkin seeds
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon extra virgin olive oil
• 2 tablespoons water (more for thinner dressing)
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste

Instructions

1. In a large salad bowl, combine the mixed baby greens, shredded red cabbage, julienned carrot, sliced cucumber, diced red bell pepper, diced avocado, and chopped cilantro.
2. In a small bowl or jar, whisk together the tahini, lemon juice, honey (or maple syrup), olive oil, ground cumin, salt, and pepper.
3. Slowly whisk in water, one tablespoon at a time, until the dressing reaches a creamy but pourable consistency. Taste and adjust seasoning as needed.
4. Pour the dressing evenly over the salad and gently toss to combine all ingredients thoroughly without mashing the avocado.
5. Sprinkle shelled pumpkin seeds evenly on top for added crunch and texture.
6. Serve immediately for the freshest flavor and best texture.

Chef tips

• For a nut-free version, pumpkin seeds are a great crunchy alternative to nuts in the salad.
• You can substitute lemon juice with lime juice for a slightly different citrus flavor.
• If you prefer a vegan dressing, use maple syrup instead of honey.
• Add grilled chicken or chickpeas to make this salad more protein-packed and suitable for a main dish.