Salads Galore

I'm giving my blender a break and using up my abundant, organic harvest from Sunday. So, salads it is! Yesterday it was my Veggie Delight Salad, and today for lunch I had my Carrot Salad with Tahini Sauce.

Veggie Delight Salad:

Toss together:

• Baby lettuce
• Red pepper
• Yellow pepper
• Green pepper
• Black and green olives
• Cucumber slices
• Red cabbage
• Dried basil

I added some of the salty water from the olives and left it overnight in the refrigerator -So I didnt need any dressing.

Carrot Tahini Salad

• 2 Whole Organic Carrots
• Some asparagus ends
• Sunflower seeds
• Handful of raisins
• Handful of black olives
• 1 tablespoon of tahini paste

To make:

• Cut the carrots into thin strips.
• Boil the asparagus for 3-5 minutes and immediately submerge into icy water to retain the color and stop the cooking.
• Toss the carrots, asparagus, olives and raisins together. Then add the dressing before you eat it. The sunflower seeds go in last for the crunch.
• Dressing: Add some water and lime juice to your tahini paste and mix it together till there are no lumps.

Note that the tahini is going to make the salad extremely filling (I still have 1/3rd of my salad from lunch left over!), so you may want to reduce the portions.
Also note that the tahini dressing will dry up as the day goes on. It wont go bad, but the salad's a lot yummier when the dressing is still liquid.