afoona
Rainbow Salad with Fresh Vegetables, Avocado and Tahini
Salads

Rainbow Salad with Fresh Vegetables, Avocado and Tahini

A colorful, filling rainbow salad with fresh vegetables, avocado and chickpeas in a lemony tahini dressing, healthy and beautiful.

⏱ 50 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌱 Vegan🌾 Gluten-free

👨‍🍳 Method

For the Tahini sauce

  1. 1
    Mix the tahini, lemon juice and garlic and season with salt.
  2. 2
    Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
    💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.

To assemble

  1. 3
    Peel the beets and cut into cubes.
    KnifeCutting board
  2. 4
    Halve the tomatoes.
    KnifeCutting board
  3. 5
    Peel the carrot and slice.
    PeelerKnifeCutting board
  4. 6
    Slice the avocado.
    KnifeCutting board
  5. 7
    Cut the yellow pepper into strips.
    KnifeCutting board
  6. 8
    Arrange the leaves on a serving plate.
  7. 9
    Arrange the carrot, tomatoes, avocado, yellow pepper, hummus and beets on top, in separate sections by color.
  8. 10
    Pour the tahini sauce on top, garnish with the cilantro and serve.
330calories
10 gprotein
18 gcarbs
21 gfat
● protein 14%● carbs 24%● fat 63%

Per serving (349 g), of 4 servings

For the Tahini sauce · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (3)

  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Peeler · Also works: Paring knife (Wastes more of the fruit, slow)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Tahini sauce → Leaf Salad

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