Nutty Soy & Tahini Salad

Name: Nutty Soy & Tahini Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings

4.5

20m

Serves 2

A crisp, satisfying keto-friendly salad with punchy ginger-soy flavour and a creamy tahini dip to bring it all together.

Vegan

Lunch

Cuisine: Asian

Prep: 15m

Cook: 5m

Skills: Trivial

Instructions

Ingredients

Nutrition

Chop the veggies and combine everything in a bowl. Optional: lightly cook the carrot and green beans until just tender, then cool.

Avocado1

Pistacchio1 tbsp (8.4 g)

Edamame (frozen)1/2 cups (78.6 g)

Green Beans1/2 cups (114 g)

Hemp Hearts1/2 cups (72 g)

Pumpkin Seeds1 tbsp (9 g)

Almonds1 tbsp (9.3 g)

Carrots1/2

Wild Rocket1 cup (96 g)

Coriander1/4 cups (15 g)

Whisk together the ginger, soy sauce, olive oil and lemon juice to make the dressing.

Soy Sauce1 tbsp (15 ml)

Ginger10 g

Olive Oil (EV)1 tbsp (15 ml)

Lemons1/2

Stir the tahini with a little water and a squeeze of lemon until smooth and creamy for the dip.

Lemons1/2

Water2 tbsp (30 ml)

Tahini2 tbsp (31.5 g)

Garlic1 clove

Toss the salad with the ginger soy dressing, then serve with the tahini dip alongside.