Green Power Crunch Salad with Lemon Tahini Dressing

I have a secret. It’s probably something you wouldn’t expect from a food loving blogger and Registered Dietitian. But I’m going to share anyways…My secret is that I don’t always feel like cooking.

There, I said it. When lunch or dinner rolls around and I’m in the work grind or just want to relax after having gone to the gym or are just plain tired, I don’t always feel like making a whole meal. That is when I turn to bagged ingredients from Trader Joe’s.

Green Crunch Power Salad--vegetarian and healthy salad


A green crunchy #vegetarian salad that comes together in minutes from pre-washed and chopped ingredients...for times when you don't feel like cooking. Click To Tweet

I’m not embarrassed to admit that I always have a bag of spinach, shredded carrots, arugula and sometimes even shredded Brussels Sprouts in my fridge. I know that I can buy all of those ingredients whole and wash and cut them, but why? It’s so much easier to pick up the pre-washed, chopped and bagged options and throw them together in a salad, just like this one.

Green Crunch Power Salad--vegetarian and healthy salad

I’m calling this my Green Power Crunch Salad because it’s January and this salad needs a fancy name. In reality, it’s a delicious salad that you can eat anytime of the year with a lot of green, crunch and a delicious tahini dressing. The only thing I had to do to make this salad a reality was cook up a batch of quinoa, chop a cucumber and whisk together a few ingredients. Just three steps to have lunch all week. Pretty easy, right?

Green Power Crunch Salad with Lemon Tahini Dressing

Servings 4 servings


  • 1/2 bag of pre-washed spinach
  • 1/2 bag pre-washed arugula
  • 1 bag of pre-washed and shredded Brussels Sprouts
  • 1 large cucumber chopped
  • 1-2 cups shredded carrots
  • 1 cup cooked quinoa
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pepitas

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 1.5 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large container, combine spinach, arugula, shredded Brussels sprouts, cucumber, carrots, quinoa, feta and pepitas. Toss until well combined and separate into four containers.
  2. In a small bowl, whisk together tahini, lemon juice, oil, garlic powder, salt and pepper. Store in air tight container for up to 5 days.
  3. Dress salad right before eating.

Recipe for vegetarian salad with lots of greens and quinoa

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