All sorts of exciting things are happening.
We have carrots.
Lots of carrots.
We have been enjoying our carrots as snacks in the field, dipped in hummus, juiced, and in stir fries. We can’t get enough.
However, tonight we decided to take a break from our favorite orange vegetable and enjoy something a little on the lighter side.
A lovely leafy green salad with edamame, avocado, red onion, and sautéed tempeh all mixed together with a lemon-tahini dressing.
It was so satisfying.
The highlight was the dressing. It was the perfect combination of tart and creamy. I will definitely be making this again and again!
For the dressing:
2 tbs fresh lemon juice
1 tbs tahini
2 tsp tamari sauce
1 clove minced garlic
1/4 cup extra virgin olive oil
salt and pepper to taste
Whisk all the ingredients together and drizzle over salad.