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Spring Weekend Power Salad with a Creamy, Tahini Dressing

  • Prep Time: 25
  • Total Time: 25


Raw & Vegan – makes 1 large bowl


  • 2 cups kale, chopped
  • 2 cups spring lettuce mix
  • 2 cups purple cabbage, chopped
  • 1/2 of a red pepper, diced (about 1 cup)
  • 1/2 of a red onion, diced (about 1 cup)
  • 1 cup shredded carrots
  • 1/3 cup hemp hearts
  • 1/3 cup sunflower seeds (or pumpkin seeds)
  • 1 can chickpeas/garbanzo beans


  • 1/4 cup tahini
  • 2 tablespoons raw avocado oil, hemp oil or extra-virgin olive oil
  • fresh juice from 1/2 of a lemon
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt
  • 1 teaspoon cumin


  1. Chop all the veggies/lettuce and place in large bowl.
  2. Add hemp hearts, seeds and garbanzo beans. Mix.
  3. To make the dressing, mix all ingredients well in a small mixing bowl and pour over salad or serve on the side. Tahini dressing needs to be refrigerated to stay fresh.


  • If you want this salad to be fully raw, make sure to omit the maple syrup!
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