Servings: 2
Ingredients:
Base:
4 cups of romaine or spinach
1/2 cup artichoke hearts, quartered
1/4 cup kalamata olives, drained
1/2 cup cherry tomatoes
1/2 cup cucumber, diced
1/4 cup red onion, diced small
1 cup white beans or chickpeas
Lemon Tahini Dressing:
2 Tbsp of raw tahini
1 lemon, juiced
2 Tbsp cold water, as needed
½ tsp of garlic powder
1 Tbsp parsley, chopped
1 Tbsp fresh dill, chopped
1/2 tsp salt
1/4 tsp pepper
Directions:
Combine all vegetables and divide into two bowls. For the dressing, combine all ingredients and whisk until smooth. Drizzle with lemon tahini dressing, as desired.