Crunchy Veg Salad with Lemon-Tahini Dressing

Susan from Food Blogga

Serves 4

Salad:
1 large head romaine lettuce, sliced crosswise
1 large carrot, sliced on the diagonal
2 celery stalks, sliced on the diagonal
1 red bell pepper, chopped
1 medium apple of your choice, chopped
1/2 cup jicama, chopped
1/2 cucumber, seeds removed, and sliced into half moons
3/4 cup canned chickpeas, drained and rinsed
1/4 cup raisins
3 tablespoons toasted shredded unsweetened coconut
3 tablespoons toasted chopped almonds
1/4 cup fresh parsley, finely chopped

Lemon-Tahini Dressing:
1/2 cup plain yogurt
1/4 cup tahini paste
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon cayenne pepper
several shakes of salt
2-4 tablespoons water, or as much as needed

In a large bowl, add all of the salad ingredients.

In a small bowl, whisk together all dressing ingredients (except water). Slowly add water one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasonings as necessary. Pour dressing over salad and toss until well coated. Garnish with additional parsley, coconut, and/or almonds, if desired.

Feel free to add some grilled chicken, turkey, or tofu for added protein.