Rainbow Carrot Salad with Lemon Tahini Dressing


It’s summer, so bring on the color! There’s nothing I love more than the light, fresh ingredients of the season. The best part? There is ZERO cooking involved. Now, that is my kind of meal! With the “wow” factor from this vibrant dish, it is sure to be perfect for a weeknight meal, entertaining dish, light main dish or the a delicious side!


(For the Dressing)

1/4 cup tahini

2 tablespoons fresh lemon juice

1/3 cup + 2 tablespoons water

1 tablespoon olive oil

1 garlic clove, minced

Salt/pepper, to taste

(For the Salad)

5 whole rainbow carrots (you will need a vegetable peeler).

3 tablespoons parsley, minced

3 tablespoons roasted cashews

2 tablespoons feta cheese, crumbled

Salt/pepper, to taste

To make

For the dressing: Add the tahini, water and lemon juice to a small bowl. Whisk well together. Slowly add the olive oil while whisking. Stir in the garlic and season with salt/pepper.

For the carrots: Wash well and use the vegetable peeler to remove the outer layer of the carrot. Discard the outer layer. Continue to use the vegetable peeler to shave the carrots into long strips.

Put it together: Add the shaved carrots to a bowl. Add enough dressing to coat the carrots, about 2-3 tablespoons. Top with parsley, cashews and feta cheese. Enjoy!