This is a super easy salad you can throw together for lunch or take with you on the go. It is packed with veggies, protein, and healthy fats. It fills you up and keeps you full. You can pack the veggies separately from the dressing so things don’t go soggy and it keeps its crispness. This is what I usually do when I pack raw salads.
INGREDIENTS:
1 large cucumber
1/4 red onion, very thinly sliced
1 to 2 carrots
1/2 stalk celery, very thinly sliced.
1/4 cup halved black olives
1/2 cup pickled veggies ( you can use mixed veggies or sour kraut)
1/2 cup beets ( roasted) sliced
1/2 cup tomatoes, sliced in half or diced
1/2 cup beans ( I used black beans but you can use any other kind you like)
1/4 cup tahini
1/2 tsp garlic powder
1/4 tsp salt
1 tsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
water
DIRECTIONS:
- using a spiralizer, spiralize the cucumber and place into a bag or cloth and gently squeeze some of the water from the cucumber and place in a bowl. Spiralize the carrot and place in the bowl as well.
- Add the thinly sliced onion, celery, beans, tomatoes, olives, pickled veggies, and beets in the bowl.
- In a small bowl whisk together the tahini, salt, garlic powder, apple cider vinegar, maple syrup, and Dijon mustard add a little bit of water to thin out the dressing to the desired consistency. Pour over your salad and serve.
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Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us.
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