Grated Beet, Carrot, Radish, and Avocado salad with Lemon Tahini Dressing
Serves: 8
My Grandmother always used to say, “People eat with their eyes.”, as she complimented me on my cooking and plating for family gatherings. This gorgeous raw food, grated salad recipe is definitely a gift on a plate and to your body for health, and a delight for all those who taste it! No cooking needed!!! It’s perfect for holiday and family gatherings.
My Grandmother always used to say, “People eat with their eyes.”, as she complimented me on my cooking and plating for family gatherings. This gorgeous raw food, grated salad recipe is definitely a gift on a plate and to your body for health, and a delight for all those who taste it! No cooking needed!!! It’s perfect for holiday and family gatherings.
Ingredients
For the Salad:
- 4 medium sized carrots, peeled and grated
- 2 watermelon radishes (or daikon), peeled and grated
- 2 medium sized red beets, peeled and grated
- 2 ripe avocados, peeled, halved and sliced to ¼” pieces
For the Tahini Dressing:
- 6 tablespoons cup freshly squeezed lemon juice (about 2 lemons), or more to taste
- 4 tablespoons, freshly squeezed orange juice, or more to taste
- 1 cup tahini, oil and salt free
- 3 cloves of garlic, peeled and minced
- 4 tablespoons water, or more as needed for pouring consistency
- Freshly ground black pepper, to taste
Directions
For the Salad:
- Place the grated carrots and radish in one bowl, and the grated beets in another.
For the Dressing:
- Mix all of the ingredients together in a bowl or small food processor, blending to thoroughly combine. Taste and adjust seasoning as needed, more orange juice, lemon juice garlic and/or pepper, as well as water for pouring consistency.
To Serve:
- Toss the carrots and radishes with some of the dressing and toss the beets with the rest.
- Just before serving, combine the carrots and radishes with the beets. Top with the avocado, and serve.
