Leafy Green and Vegetable Salad With Lemon-Tahini Dressing

Ingredients

• Water

  Plain, clean water

  ½ cup or 118g

• Watercress

  Raw

  3 cup, chopped or 102g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Onions

  Raw

  ½ medium or 55g

• Cucumber

  Peeled, raw

  1 small or 158g

• Seaweed

  Wakame, raw

  ¼ cup or 20g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Garlic powder

  Spices

  1 tbsp or 10g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Parsley

  Raw

  1 tbsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Carrots

  Raw

  ½ cup grated or 55g

• Sesame seeds

  Seeds, whole, roasted and toasted

  ⅔ tbsp or 10g

Directions

1. Boil 1/2 cup of water. While water boils, chop the watercress, cabbage, onion, and cucumber.
2. In a large bowl, combine the watercress, cabbage, onion, and cucumber.
3. Place the seaweed in a small bowl and cover with the boiling water. Set aside until water is cool, then drain.
4. To make the dressing, whisk together the lemon juice, sesame butter (tahini), garlic powder, olive oil, parsley, salt and pepper; set aside.
5. Just before serving, dress the salad with desired amount of dressing. Top with shredded carrots and seaweed. Drizzle a little more dressing over all and garnish with sesame seeds.

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