Lighter Lunch

Tahini Salad to go

Make this delicious salad at home, containing iron-rich spinach and broccoli - high in vitamins C and K - and cholesterol-lowering avocado, and enjoy a nutritious lunch anytime.


1 tablespoon olive oil

Salt + pepper

2 cups cooked quinoa

1/2 steamed broccoli

4 cups raw spinach (or greens of choice)

5 cherry tomatoes halved

Half an avocado cubed for the dressing

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon tahini

1 teaspoon miso

1/2 teaspoon garlic powder Pinch of sea salt

Water as needed


Preheat the oven to 220°C

Steam the broccoli (and any other vegetables you want to add)

Prepare the dressing – whisk together all the ingredients in a small bowl. Add water, one tablespoon at a time until you reach a consistency that is creamy, smooth and can be easily poured out of the bowl.

When ready to assemble the salads, grab two wide mouth mason jars (quart size).

Divide the dressing evenly among the 2 jars.

Seal the jars and leave in the fridge for at up to 4 days

to top

We use cookies (and other similar technologies) to collect data to improve your shopping experience. By using our website, you're agreeing to the collection of data as described in our Privacy Policy.