Day 2: Supper – Mega Salad with Creamy Tahini Dressing

Before You Start:

Wash all your vegetables thoroughly and soak them in water with a splash of vinegar for 10 minutes to help kill any bacteria. Rinse well and let them dry.

Ingredients (adjust to taste & availability)

Salad Base:

• Lettuce (a handful of fresh leaves, torn)
• ½ cucumber (sliced or diced)
• 1 carrot (grated or thinly sliced)
• ½ red pepper (thinly sliced)
• A handful of cherry or regular tomatoes (halved or chopped)
• Half an apple (sliced)
• Pomegranate seeds
• 1 tbsp cashew nuts
• 1 tbsp walnuts
• 1 tbsp sunflower seeds
• 1 tsp chia seeds

🧄 Tahini Dressing:

• 2 tbsp tahini
• Juice of ¼ lemon
• 1 tbsp olive oil
• 2 garlic cloves (crushed or finely grated)
• Salt and pepper to taste
• A splash of water to thin, if needed

Instructions:

1. Make the dressing:
   In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, salt, and pepper. Add a splash of water if needed to make it smooth and pourable.
2. Toast the nuts and seeds:
   In a dry pan over medium heat, lightly toast the cashew nuts, walnuts, and sunflower seeds for 2–3 minutes, stirring frequently until golden and fragrant. Set aside to cool.
3. Assemble the salad:
   In your serving bowl, start with a generous layer of lettuce.
   Add cucumber, carrot, red pepper, and tomatoes.
4. Dress and finish:
   Drizzle the tahini dressing over the salad.
   Sprinkle the toasted nuts and seeds on top, followed by the chia seeds.
5. Serve immediately or keep chilled until ready to eat.

Other Great Add-Ins:

• Diced mango
• Halved grapes
• Olives
• Cubed tofu (raw, grilled, or marinated)

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