Green (Lettuce-Less) Salad With Coconut Tahini Dressing
Courtesy of Mia Rigden of RASA
This dish is really simple, satisfying and full of healthy fats. Perfect for a healthy lunch at home, or for dinner parties, served alongside roasted meats or grilled fish. Also, 100% RASA Challenge approved!
2 cups haricot vert
2 cups Brussels sprouts
2 bunches broccoli rabe (about 8 stalks)
1 cup full fat coconut yogurt (I used Anita’s)
1/4 cup tahini (I used Seed & Mill)
2 tbsp lemon juice
2 tbsp olive oil
1 tsp fine sea salt
Maldon flaked sea salt
Harissa spice (I used NY Shuk)
Fill a large pot with water and a pinch of sea salt, and bring to a high simmer. While the water is heating, wash and trim haricot vert, Brussels sprouts and broccoli rabe. When the water is about to boil, add Brussels sprouts and cover, add broccoli rabe after a minute and then the haricot vert about am minute after that.
Once the vegetables are crisp-tender, about 5 minutes after adding the haricot vert, drain and run under cool water or put in an ice bath to stop cooking.
While the vegetables cool, make the dressing. Combine coconut yogurt with tahini, 1 tbsp of lemon juice, 1 tbsp of olive oil (reserving remaining lemon and olive oil for garnish) and sea salt, mixing until fully combined.
To serve, spread coconut tahini dressing generously on the bottom of a plate. Top with cooked vegetables and dress with remaining olive oil and lemon juice. Finish with Maldon sea salt and harissa spice, and serve.