Cucumber, Tomato and Sprout Salad With Spinach Tahini Dressing

I love cucumber and tomato – and sprouts are always amazing -but sometimes it’s all about the dressing! This is my all-time favorite and was, essentially, born of a desire to incorporate raw tahini into as many things as possible. Certainly, spinach is an excellent choice for the dressing but alternate light, flavorful greens can be used: arugula is great… especially the wild, spicy kind that I am fortunate enough to already have growing in my garden. Likewise, basil can be tasty as well. Experiment with your favorites and you’re sure to find winners! But stay away from kale and collards. Maybe I’m kale crazy but this is one recipe where it just doesn’t fit the bill.

The combination of everything in this salad makes for the most satisfying lunch and I always, always make extra dressing to use another day. Whenever I bring this to work with me, the fresh smell lures everyone in to beg for a taste and I must say: it never fails to please, no matter what anyone’s dietary preferences are!

RAW VEGAN RECIPE: TOMATO, CUCUMBER AND SPROUT SALAD WITH SPINACH TAHINI DRESSING

The Salad

1 pint grape or cherry tomatoes, cut in half

1 cup pea sprouts or mixed sprouts

1 cucumber, quartered lengthwise and sliced into 1/2 inch thick slices

1/4 large red onion, chopped

Spinach Tahini Dressing

2 cups raw tahini

1 cup raw apple cider vinegar

1 cup lemon juice

1 cup wheat free tamari

3/4 cup agave nectar

3 Tablespoons granulated garlic

4 large handfuls of spinach

2 cups extra virgin olive oil

salt to taste

First, toss together salad ingredients.

Finally, to make the dressing, combine all ingredients except spinach, oil and salt in a blender and process till well mixed. Add the oil slowly and mix well. Throw in the spinach and process on high to incorporate, pushing the spinach down into the mixture a few times so it all gets mixed in. Dressing will be a lovely green and extra dressing can be kept up to four days refrigerated. SERVES 2.