afoona
Colorful Vegetable Bowl with Avocado and Tahini
Salads

Colorful Vegetable Bowl with Avocado and Tahini

A colorful, nourishing vegetable bowl with ripe avocado, fresh vegetables and tahini sauce — a light, healthy meal in 20 minutes.

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

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, tahini, garlic and salt until smooth.
    Bowl

To assemble

  1. 2
    Cook the broccoli in a pot of salted water 3–4 minutes, until slightly tender.
    ⚙ Cooking in salted waterStovePot
    💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
  2. 3
    Drain the broccoli and let cool.
    Colander
  3. 4
    Put the chickpeas, red cabbage, carrot, broccoli, red pepper and avocado in a large bowl.
    Bowl
  4. 5
    Drizzle the dressing on top.
  5. 6
    Garnish the salad: sprinkle the parsley on top and serve.
300calories
8 gprotein
15 gcarbs
20 gfat
● protein 12%● carbs 22%● fat 66%

Per serving (212 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

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

🧩 Built from…

Dressing → Dressed Vegetable Salad

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