Saw this one this morning in an email from Rainbow Plant Life and as luck would have it, I had everything on hand/in my garden. Really lovely, refreshing, crunchy salad with a little bit of a kick. I used both preserved lemons and lemon zest because you can never have too much lemon—or garlic—IMO. I also subbed shallots because my red onion was very sad. The recipe is vegan but I added a little feta.
by mariwil74
1 Comment
Made this. Saw her video. Looked amazing. I thought so-so. Its tasty and healthy but it definitely looks tastier than it was. Maybe it was the brand of tahini or I didn’t salt enough (trying to watch bp)
I would just whip up the tahini as is with a little lemon juice. Skip the ice water part.
My 2 cents