Crunchy Rainbow Veggie Fresh Salad with Tangy Tahini-Lemon Dressing

• 1 large carrot, peeled and thinly sliced into matchsticks
• 1 red bell pepper, thinly sliced
• 1 small cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup snap peas, trimmed and halved
• 2 cups baby spinach leaves, washed and dried
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt (adjust to taste)
• 2-3 tablespoons water (to thin dressing as needed)

Instructions

1. Prepare the vegetables: Peel and cut the carrot into thin matchsticks. Thinly slice the red bell pepper and cucumber. Halve the cherry tomatoes, trim and halve the snap peas. Rinse and dry baby spinach leaves and chop parsley.
2. In a large mixing bowl, combine all the prepared vegetables and baby spinach. Toss gently to mix evenly.
3. Make the tahini-lemon dressing: In a small bowl, whisk together tahini, fresh lemon juice, olive oil, maple syrup (or honey), Dijon mustard, and sea salt. Gradually add water, 1 tablespoon at a time, whisking until the dressing is smooth and pourable but still creamy.
4. Pour the dressing over the mixed vegetables. Toss thoroughly until everything is evenly coated in the dressing.
5. Taste and adjust seasoning if needed - add more lemon juice for tang, honey for sweetness, or salt to enhance flavor.
6. Garnish with chopped parsley for freshness and serve immediately to maintain crispness of veggies.
7. Optionally, chill for 10 minutes if you prefer a colder salad but avoid making it too far in advance to keep veggies crisp.

Chef tips

• Use thin slicing techniques like a mandoline or sharp knife for uniform texture and better eating experience for kids.
• To make this salad nut-free, ensure your tahini is processed in a nut-free facility or substitute with plain hummus.
• Swap snap peas with green beans or sugar snap peas if preferred, but keep them raw to preserve crunchiness.
• For added protein, sprinkle some roasted chickpeas or cooked shredded chicken on top before serving.