recipe salad vegan vegetarian cooking glutenfree how to cook saladThe days of poached or scrambled eggs for breakfast are temporarily on hold, as I am entering the last five days of the Vegan and Gluten Free Detox.  Instead of eggs, I have been eating quinoa with steamed kale.  It tastes a lot better than it might sound, especially with a splash of olive oil, balsamic vinegar, and a dash of red pepper flakes.

This morning I wanted something other than quinoa – cold, refreshing, and colorful.  A little bit of chopping, some whisking, and stirring, and I served two plates of Chopped Salad with Tahini Lemon Dressing in just minutes.  This couldn’t be quicker or easier, yet a perfect combination of crisp Romaine, chopped vegetables, creamy dressing and a final touch of sesame seeds.

Chopped Salad with Tahini Lemon Dressing

1 heart of Romaine, sliced
1 tomato, diced
1/3 English cucumber, diced
1/2 red bell pepper, diced
1 avocado, diced
1/3 cup parsley, chopped
Garnish: sesame seeds
1 tablespoon tahini
2 teaspoons olive oil
2 teaspoons lemon juice
splash of juice from pickled banana peppers
1/2 teaspoon paprika
salt and pepper to taste
Vegan Vegetarian GlutenFree Recipe Cooking Avocado Tomatoes

1. Combine together salad ingredients in a large salad bowl.
2.  Whisk together the dressing.
3.  Gentle toss the salad with the dressing and season to taste.  Garnish with sesame seeds.