Veggie Power Salad with Lemon Tahini Dressing
I can’t help but feel these people are in an athletic-rut… when you’ve been doing the same exercise for months (or, gulp, years) and you do it because it works. But it doesn’t really excite you, or motivate you, or even interest you.
This is kind of like me in the kitchen when it comes to work lunches. I make the same couple things every week: leftover tofu stir fry, a chickpea and couscous salad with vegetables, and sometimes roasted chicken with potatoes and a salad. I knew I needed to get out of this rut, the same as I’m sure these treadmill runners need to get out of theirs!
Whether you’re a treadmill runner, an outdoor runner, or “I run when I’m late” type, this Veggie Power Salad is surely going to provide you with the energy to get through your day. The carrot ribbons and red endives offer a delicious crunch, and lentils add a delicious peppery taste. The crisped-edge Creamer potatoes act as a veggie crouton, soaking up the delicious lemon tahini dressing. And best of all? It’ll add some delicious variety to your work lunches that you will feel good about.
If you are looking for an iron-packed, vitamin fortified meal that has enough fiber to keep you going until dinner, this is your pal. It also happens to be vegan and gluten-free!
Oh, and make sure you don’t use just any old potato, because I find with the larger varieties they tend to dry out rather quickly. The Creamer potatoes, in this case I used the Blushing Belle varietal, are so tender on the inside and develop a nice golden crust when roasted.
Veggie Power Salad
– 1 cup diced Blushing Belle varietal of Creamer potatoes from The Little Potato Company (I diced them about 1cm thick- if you want you can dice bigger pieces, but the cooking time will be longer)
– 1 tbsp olive oil
– 1 cup green lentils, cooked
– 1 large carrot, peeled into ribbons
– 2 whole red endives, leaves separated
– 1 cup cucumber slices
– 1 small red beet, peeled and julienned
– 2 tbsp of fresh herbs of your choice, chopped finely (I used parsley and chives)
1. Preheat oven to 350F. Toss the diced potatoes with the olive oil and season with salt and pepper. Distribute evenly on a ribbed baking sheet and bake for 20-30 minutes depending on the size, stirring half way through. They should have formed a golden crispy crust on the edges yet still tender in the middle.
2. Toss all the ingredients together in a large bowl. If making ahead, cover in plastic wrap and keep in the fridge. Add the lemon tahini dressing (recipe below) when ready to serve.
Note: salad tastes best at room temperature.
Lemon Tahini Dressing
About the recipe: For work lunches, do keep in mind the dressing is garlicky so if you’re self-conscious about the odor you can drop the garlic quantity to one clove. Or just enjoy your lunch and brush your teeth afterwards 🙂
– 2 garlic cloves
– 1/4 cup tahini
– 1/3 cup nutritional yeast
– 1/3 cup lemon juice
– 4 tbsp extra virgin olive oil
– 2-3 tbsp water, for desired consistency
1. Mix all ingredients together in a food process or small blender. Season with salt and pepper to taste.
Makes about 1 cup of dressing. Keeps in the fridge up to two weeks.