Spring is here and our fruit trees are going off. I love this time of year because the weather is warming up and my favorite foods are just getting picked. We just completed our first avocado pick and sent our organic avocados off to the packer, which means… it’s time for some AWESOME salads topped with avocados! I love making a tahini dressing fresh with flax oil instead of olive oil since flax is higher in omega 3 fatty acids and it tastes nutty. Of course, tahini is Spring is here and our fruit trees are going off. I love this time of year because the weather is warming up and my favorite foods are just getting picked. We just completed our first avocado pick and sent our organic avocados off to the packer, which means… it’s time for some AWESOME salads topped with avocados! I love making a tahini dressing fresh with flax oil instead of olive oil since flax is higher in omega 3 fatty acids and it tastes nutty. Of course, tahini ismade from sesame seeds which are really high in calcium so you can’t go wrong with a tahini dressing for your spring mixed greens. Add your favorite tangerine to this salad for a little sweeter taste. Our tangerines are going crazy and need to be eaten! ~Debi
Spring Salad (serves 6) 137 calories, 10 g carbohydrate, 3 g protein, 10 g fat 2 ½ tsp. fresh lemon juice Combine lemon juice, oil, and garlic in a jar, shake vigorously, add salt and pepper then set Tangy Tahini Dressing for Mixed Greens (serves 12) Per 2 tbsp. per serving: 117 calories, 1 g carbohydrates, 1 g protein, 12 g fat ½ cup extra virgin or light olive oil¼ cup sesame tahini Combine all ingredients in a bottle with a tight lid and shake well. Pour over greens and
|
||||
|
|
|