Quinoa, nuts, lettuce and feta come together under a delicious lemon tahini dressing for a salad you will be dying to eat all week long!
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.
[bctt tweet=”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.” username=”nutritionalanat”]
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.
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
- 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
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.
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.
Dress salad right before eating.