Tahini Recipes For Salad: Packable Power Tahini Salads

Pack dressing separately, and drizzle onto packable power tahini salads just before serving. You can also stuff each salad into a quart-sized jar with lid.

Have This!

• 1/4 cup extra-virgin olive oil
• 1/4 cup cider vinegar
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• A tablespoon honey
• 1 1/2 teaspoons poppy seeds
• A teaspoon minced shallots
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• A cup rinsed and drained canned unsalted chickpeas
• 1 cup cooked quinoa
• 4 cups packed fresh baby spinach
• A cup fresh blueberries
• 1 cup chopped heirloom tomato
• 2 tablespoons roasted, salted sunflower seed kernels
• 3/4 cup thinly sliced ripe peeled avocado
• 2 ounces goat cheese, crumbled (about 1/2 cup)
• 2 tablespoons chopped fresh mint leaves

Do This!

• Combine first 9 ingredients in a small jar.
• Cover with lid; shake well.
• Combine chickpeas, quinoa, tahini, and 2 tablespoons dressing; toss well.
• Arrange 1 cup spinach in each of 4 quart-size containers.
• Top each serving with 1/4 cup blueberries, 1/4 cup tomato, 1 1/2 teaspoons sunflower seeds, one-fourth of avocado slices, 1/2 ounce goat cheese, 1 1/2 teaspoons mint, and 1/2 cup quinoa mixture.
• Cover and refrigerate until ready to serve.
• Drizzle each serving with about 2 1/2 tablespoons dressing.