Green Power Crunch Salad with Lemon Tahini Dressing

Quinoa, nuts, lettuce and feta come together under a delicious lemon tahini dressing for a salad you will be dying to eat all week long! 

I have a secret. It’s probably something you wouldn’t expect from a food loving blogger and Registered Dietitian. But I’m going to share anyways…My secret is that I don’t always feel like cooking.

There, I said it. When lunch or dinner rolls around and I’m in the work grind or just want to relax after having gone to the gym or are just plain tired, I don’t always feel like making a whole meal. That is when I turn to bagged ingredients from Trader Joe’s.

I’m not embarrassed to admit that I always have a bag of spinach, shredded carrots, arugula and sometimes even shredded Brussels Sprouts in my fridge. I know that I can buy all of those ingredients whole and wash and cut them, but why? It’s so much easier to pick up the pre-washed, chopped and bagged options and throw them together in a salad, just like this one.

I’m calling this my Green Power Crunch Salad because it’s January and this salad needs a fancy name. In reality, it’s a delicious salad that you can eat anytime of the year with a lot of green, crunch and a delicious tahini dressing. The only thing I had to do to make this salad a reality was cook up a batch of quinoa, chop a cucumber and whisk together a few ingredients. Just three steps to have lunch all week. Pretty easy, right?

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Green Power Crunch Salad with Lemon Tahini Dressing

Servings 4 servings

Ingredients

• 1/2 bag of pre-washed spinach
• 1/2 bag pre-washed arugula
• 1 bag of pre-washed and shredded Brussels Sprouts
• 1 large cucumber chopped
• 1-2 cups shredded carrots
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup pepitas

Lemon Tahini Dressing

• 1/4 cup tahini
• 1.5 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. In a large container, combine spinach, arugula, shredded Brussels sprouts, cucumber, carrots, quinoa, feta and pepitas. Toss until well combined and separate into four containers.
2. In a small bowl, whisk together tahini, lemon juice, oil, garlic powder, salt and pepper. Store in air tight container for up to 5 days.
3. Dress salad right before eating.