Rainbow Veggie Salad
Don’t let the simplicity of the ingredient list fool you: The juxtaposition of the bold, spicy harissa dressing and fresh, crunchy produce makes this salad an absolute game changer. A bed of romaine leaves creates the perfect base for juicy tomatoes, sweet bell pepper, and refreshing cucumbers to soak up every last drop of the dressing. The key to making it creamy? Blend our Homemade Harissa with a few dollops of tahini and a splash of lemon juice so all the vibrant flavors are mixed into a smoother texture that makes every forkful a treat to eat.
Tip: You can use chopped romaine lettuce in place of baby romaine, if you like.
INGREDIENTS
- ½ cup Homemade Harissa
- 1½ tablespoons tahini
- 1 tablespoon lemon juice
- Sea salt, to taste
- 8 cups baby romaine leaves
- 1 cup shredded carrots
- 1 cup halved cherry tomatoes
- 1 cup chopped red bell pepper
- 1 thinly sliced Persian cucumber
INSTRUCTIONS
- In a blender combine the Homemade Harissa, tahini, lemon juice, and ½ cup water. Cover and blend until smooth. Season dressing to taste with sea salt.
- In a large bowl combine romaine leaves, shredded carrots, cherry tomatoes, red bell pepper, and Persian cucumber. Add half of the dressing; toss to coat. Add more dressing to taste. Serve immediately. Rainbow Veggie Salad
Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/
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