Eat the Rainbow Salad With Lemon Tahini Dressing

Ingredients

For the salad

• 3/4 cup (144g) forbidden (black) rice
• 2 medium (227g) tomatoes, cored and chopped
• 1 large carrot, shaved into long strips with a peeler
• 1 cup (150g) canned, low-sodium garbanzo beans, drained and rinsed
• 1/2 large yellow bell pepper, diced
• 1 1/2 cups (30g) baby arugula or baby greens
• 1 cup (170g) fresh blueberries
• 1 1/2 cups (150g) shredded red cabbage

For the dressing

• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) lemon juice
• 2 tablespoons (30 ml) tahini (sesame seed paste)
• 2 tablespoons (30 ml) hot water
• 1/2 teaspoon turmeric
• 1/2 medium garlic clove (inner green sprout discarded, if present), finely chopped and smashed with the side of a chef’s knife
• 1/2 teaspoon salt

Directions

Cook the rice according to package directions and refrigerate until room temperature, 10 minutes. Spread the rice evenly on 4 dinner plates. Arrange the tomatoes, carrots (arranged in curlicues on their thin ends), garbanzo beans, bell pepper, greens, blueberries and cabbage in neat rows over the rice.

In a medium bowl, whisk together the oil, lemon juice, tahini, water, turmeric, garlic and salt until smooth. Drizzle the dressing over the salads and serve.

Serves: 4 | Serving Size: Scant 1/2 cup rice, 1/4 of each vegetable, 2 tablespoons dressing

Nutrition (per serving): Calories: 233; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 388mg; Carbohydrate: 33g; Dietary Fiber: 6g; Sugar: 9g; Protein: 6g