Rainbow chopped salad

By Nikole Goncalves
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Maple tahini dressing:

  • 1/2 cup water
  • 1/4 cup tahini
  • Juice of 1/2 lemon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 clove garlic, chopped
  • Sea salt and pepper

Rainbow chopped salad:

  • 1 small yellow zucchini, cut into 1 centimeter cubes
  • 1 small green zucchini, cut into 1 centimeter cubes
  • 2 small carrots, peeled and cut into 1 centimeter cubes
  • 2 cups chopped red cabbage
  • 1 cup chopped broccoli florets
  • 2 stalks celery, chopped
  • 1 cup chopped strawberries
  • 1/2 cup Maple tahini dressing


Maple tahini dressing:

  1. In a high-speed blender, combine the water, tahini, lemon juice, cider vinegar, maple syrup, garlic, and a pinch each of salt and pepper. Blend on high speed for 30 seconds, or until smooth, adding more water if needed depending on how thick your tahini is.
  2. Use right away or store in a glass jar in the fridge for up to five days.

Rainbow chopped salad:

  1. In a large salad bowl, combine the yellow zucchini, green zucchini, carrots, cabbage, broccoli, celery, and strawberries. Toss well.
  2. Drizzle the Maple tahini dressing over the salad, toss again, and serve. Salad will keep in an airtight container in the fridge for up to two days with the dressing or up to four days without the dressing.

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