You'll learn to love salad with this creative and delicious recipe.


  • 2 cups mixed salad greens

  • 1 red onion, sliced

  • 1 small beetroot (beet), thinly sliced or spiralised

  • 40 g (11/2 oz/1/2 cup) shredded purple cabbage

  • 1 red capsicum (pepper), seeds and membrane removed and diced

  • 1 yellow capsicum (pepper), seeds and membrane removed and diced

  • 1 carrot, thinly sliced or spiralised

  • 1 cucumber, diced

  • 1 avocado, peeled, stone removed and sliced into wedges

  • Sprinkle of pepitas (pumpkin seeds)

  • Handful of bean sprouts

  • 1 tablespoon sesame seeds, to garnish

  • Tahini and Lemon Dressing

  • 135 g (43/4 oz/1/2 cup) tahini

  • 1 tablespoon freshly squeezed lemon juice

  • 5 drops stevia liquid

  • 1 teaspoon Celtic sea salt, or to taste


  • 1.

    Place all the salad ingredients, except the sesame seeds,  in a bowl and carefully mix together.

  • 2.

    To make the dressing, place all the ingredients in a bowl with 60 ml (2 fl oz/1/4 cup) of filtered water and blend until a smooth paste forms.

  • 3.

    Add more filtered water, if required.

  • 4.

    Dress the salad, sprinkle over the sesame seeds and serve immediately.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 11836kj
  • Fat Total 1045g
  • Saturated Fat 146g
  • Protein 339g
  • Carbohydrate 480g
  • Sugar 44g
  • Sodium 3358mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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