Consume the Rainbow Salad With Lemon Tahini Dressing


3 Raw Vegan Salad Dressings w/ Only 3 Ingredients! | Easy + Plant-based

Video taken from the channel: EatMoveRest


Roasted Fall Veggie Salads with Lemon-Tahini Dressing

Video taken from the channel: Mealthy


Cauliflower Salad with Lemon Tahini Dressing

Video taken from the channel: Home of the Holidays


My Favorite Tahini Dressing

Video taken from the channel: The Kind Life with Alicia Silverstone


CREAMY LEMON TAHINI DRESSINGQuick & Easy Vegan Salad Dressing Series #1

Video taken from the channel: Plant Based Living with Anna


TAHINI DRESSING: 4 WAYS | Healthy Salad Dressings | #SALADWEEK

Video taken from the channel: Simply Quinoa


My Formula for Fantastic Salads | healthy + vegan

Video taken from the channel: RainbowPlantLife

Arrange the tomatoes, carrots (arranged in curlicues on their thin ends), garbanzo beans, bell pepper, greens, blueberries and cabbage in neat rows over the rice. In a medium bowl, whisk together the oil, lemon juice, tahini, water, turmeric, garlic and salt until smooth. Drizzle the dressing over the salads and serve. Mix it all up, add on some toasted sesame seeds (or hemp seeds), and you have yourself a killer, nutrient-packed salad. [print_this] Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing.

Purple vegetables, such as this cabbage and others like eggplant and blueberries, contain anthocyanins. Place all the salad ingredients, except the sesame seeds, in a bowl and carefully mix together. 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. Add more filtered water, if required. Dress the salad, sprinkle over the sesame seeds and serve immediately.

This is my go to summer salad recipe. When it’s hot and bright out, I love a colorful salad, and I love being able to have an easy vegan salad for lunches to keep things light. You can use your own creative license with this recipe and find an array of vegetables and even fruits [ ].

Place the greens in a large salad bowl and top with pickles, olives, orange pepper, sundried tomatoes, avocado, cucumber, beets, carrot and chickpeas. Drizzle the lemon tahini dressing over the rainbow salad, sprinkle with sesame seeds. Salad Method.

Step 1. Rinse and drain a can of chickpeas. Put them in a roasting pan with olive oil, salt and pepper and roast them for 20 minutes at 350 C. Step 2. Cook quinoa as per packet instructions. Step 3. Assemble the salad by slicing and chopping all the veggies and adding them to a bowl with the roasted chickpeas and the cooked quinoa. Other Uses for Creamy Lemon Tahini Salad Dressing. With this Tahini Salad dressing being so full of flavor it works well for these other uses: Over roasted vegetables.

In place of mayonnaise for tuna or chicken salad sandwiches. On top of Greek nachos. Used as a dip with veggies. In place of hummus in Instant Pot Greek Chicken Wraps. To make dressing, process all ingredients in a food processor.

Add in enough water to get desired texture and season with salt and pepper to taste. To build salad, lay down a bed of arugula. Place in piles or rows the eggplant, potatoes, beets, cucumbers, tomatoes, egg white and yolks. Ready in minutes, you simply whisk together tahini with garlic, lemon juice, soy sauce, salt and pepper.

Warm water is also added to create a smooth, pourable salad dressing. While great on a salad, I also love using the tahini lemon dressing as a dipping sauce for roasted veggies, grilled meats, salmon and more. Your fork is waiting. Prepare the kale while the sweet potatoes are baking. Add the chopped kale to a large bowl with 1 tablespoon olive oil, juice of 1/2 a large lemon and a heaping 1/4 teaspoon salt.

Use your hands to massage the kale and make sure everything is mixed together, about 1 minute. Set kale aside until sweet potatoes are finished baking.

List of related literature:

Remove the greens and serve with a light sauce made of 2 tablespoons of tamari sauce, 2 tablespoons of tahini (sesame butter) and 2 tablespoons of umeboshi plum juice or lemon juice.

“The Way of Herbs” by Michael Tierra
from The Way of Herbs
by Michael Tierra
Pocket Books, 1998

And every one of my salad dressings—from Simple Vinaigrette to Lime Mint Dressing to Tahini—can moonlight as a fantastic dip for raw veggies.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Make the dressing by combining the tahini, lemon zest and juice, grated garlic, olive oil, and parsley.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

I did, however, add mint and pomegranate seeds to the dish for some diversity, and I paired the salad with a light blue tablecloth, which complemented the pink color of the grapefruit.

“Food Photography: From Snapshots to Great Shots” by Nicole S. Young
from Food Photography: From Snapshots to Great Shots
by Nicole S. Young
Pearson Education, 2015

Then, serve this salad on a round platter with each veggie in concentric “rainbow color arcs.”

“Healthy Healing's Detoxification: Programs to Cleanse, Purify & Renew” by Linda Page
from Healthy Healing’s Detoxification: Programs to Cleanse, Purify & Renew
by Linda Page
Healthy Healing Publications, 2008

For the Miso-Sesame, Orange-Lime, and Tahini-Lemon dressings, you will need about 1 tablespoon of dressing for every 2 cups of greens.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Blend the grapefruit and the tahini to dress the salad.

“The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your LIfe One Luscious Bite at a Time” by Douglas Graham
from The 80/10/10 Diet: Balancing Your Health, Your Weight, and Your LIfe One Luscious Bite at a Time
by Douglas Graham
FoodnSport Press, 2012

Transfer to a large bowl; dress with olive oil, freshly squeezed lemon juice, minced garlic, chopped parsley and scallions, salt, pepper, and coriander seeds if you like and toss to mix well.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Could this lettuce salad use something earthy like roasted sesame seeds or grated Parmesan cheese or shall I brighten it with a vinaigrette utilizing anise seeds or cardamom?

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

The ingredients for tonight’s Rainbow Salad are: 2 heads or bunches of leafy greens like romaine, Swiss chard, or kale, 1 red bell pepper, 1 to 2 sliced ripe mangos, 1 cup cherry tomatoes, and a peeled and sectioned orange, tossed with a generous coating of Cilantro Tahini Dressing.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
HMH Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • Thank you for the recipes…they look yummy. I am new to vegan eating and have struggled with what to do with salad dressings. Now I’m all set to try new ideas. Looking forward to this weeks ideas:)))

  • thank you for the dressing recipes, Sarah! I really like the lemon herb one. Will be using it on my salads. Will try the others, too:).

  • I’d never say that you can make SO MANY different salad dressings using tahini! I would definitely try it and make a video! Thank you for the inspiration!

  • As an aspiring vegan and weight losser (weight loser? is that a word?), I swear this is the most helpful video I’ve ever seen on the internet. Thank you! How long can I store the homemade dressing in the fridge?

  • tahini is so great, so avoid it because I always eat too much of it ( with shoyu on udon noodles or millet or buckwheat). So even though healthy does takes some discipline.

  • Great inspiration! Thank you for encouraging home made dressing. I needed the reassurance. Love that your flavors are in season and you included textures. Yes girl! Can’t wait to make these!!

  • Ever since a friend served me up a salad called The Glory Bowl (recipe by the Whitewater cooks), I have been obsessed with Tahini dressings. Thanks for sharing yours. I like that it doesn’t take zillions of ingredients!

  • I LOVE adding fennel to salads! It has such a beautiful crunch and aroma! Surely, not everyone likes it but I definitely do:D
    Also, the whole farro salad will be definitely in my menu this weekit seems to be ticking all the boxes and has pretty much only my favourite ingredients:D

  • Yaaas! I was just thinking to try new salad dressing, and then i found these! going to test as soon as possible! thank u, love your videos ❤

  • yum yum..i loathe shop bought dressings… you dont know what they put in em but gross for sure n yes always think outside the box.keeps life interesting hee hee..i love my salads..i made one last night as warmer weather cant beat a fresh salad n i roasted butternut squash with chili flakes… garlic salt pepper n popped chic peas n greens was a deeeelight… never just have greens n raw…too many awesome veggies out there to play with…great video never thought of raw fennel…genius ����

  • You are an absolute goddess. I met you in Chicago a few years back! You are such a beautiful woman sharing your knowledge and magic with the world. I thank you!

  • Been making my own tahini for that past two years and I can’t go back to store bought. It’s a little time consuming but so worth it. Mind you, you are lucky being near a shoyu maker on the West Coast as we have none in Colorado. I’m guessing we can use soy sauce as well, right?

  • Love these ideas! I actually make prettty much that same lemon tahini dressing! It’s my favorite!

    I made it in my video actually on Thursday!

  • No one:
    Absolutely no one:
    Not a single soul:
    Nisha: Whips out her party trick of catching chickpeas with her mouth

    I laughed so hard when you caught four in a row and went YAS! Victory is mine!!!

  • The chickpea catching shoot was just the best thing I have seen for the past 2 weeks.
    Nisha, you are a legend!
    Anyways, sending you all the love!
    Stay safe and sound!

  • The idea of an asparagus and green bean salad is life changing for me. Thank you so much! I dislike the leafyness of traditional salads so I’m definitely trying rhis

  • I love the tahini recipe in The kind diet book. My vegan family and I met you and Bear at veg fest in Novi, Mi. My babies and I are so greatful for you and the vegan message you spread. ❤️

  • I’m so picky with a lot of vegetables! I need to start trying new things, but I also think I told myself when I was younger that I didn’t like certain things without trying them first

  • OMG #saladweek, what a cool idea. I love salads. Cannot wait!! ��
    Kuddos on the dressings, they look great. Will give them a try ����

  • So I made your salad dressing with the OJ (I was making fresh OJ/grapefruit juice anyway that morning) and put it on my salad to which I added blanched asparagus as well as beets with roasted walnuts, and it was SO DELICIOUS! I plan to make all your dressings and salads. Fantastic recipes! I sometimes forget to let you know that I have made your recipes and how much I enjoyed them, so just know that I do make them and am never disappointed!

  • Made all three dressings right now and they are all amazing!! Can’t pick a favorite cause they all have a different flavor. Seriously love them all!! Easy to make too.

  • Salad season!!! (I know, salads year round but in season makes it better). We have made our own salad dressings for years. Thanks for sharing what many of us already do (and providing a few more tricks) and sharing it with the world. Excellent video to remind, inspire and entertain us. Viewers if you haven’t already tried any of these ideas or are just getting into salads this is a great time to start. All these tips take a salad from a side to a meal!!!

  • Awesome page we have your book. I like the instant pot you got me to like store bought greens. New friend. I subscribed.������

  • Love your channel, dressings are the one thing I struggle with so thanks for sharing. Just bought your book, The Vegan Instant Pot lots of great ideas.��

  • I always use store-bought dressing. I came across your recipe and after trying it, I’m inspired to make more homemade dressings. Just finished my salad and it was really tasty!

  • I cannot believe I just discovered you! Just received your book all the way in Taiwan and look forward in trying all your recipes. Love your videos! Thank you for all your hard work. <3

  • Lol you did nail it! (After it hit your teeth) Omg, that was great!! Too funny!…I do agree making your own dressing is very intimidating but you have some yummy ideas like always! I can’t wait to try them!

  • Only you can look cute catching chickpeas in your mouth lol!!! Love your salad video and will attempt to make all 3 dressings this weekend!! Everything looked delicious!

  • Your channel is so flavourful, bright & refreshing just like these salads.������
    I can’t wait to shove these combinations in my gob��♥️

  • You are such a lovely Nut! The chickpea episode cracked me up! And great at presenting yummy, nutritious food that’s not too complicated. Thank you!

  • I have some beautiful fresh herbs marijuana me smoking right now and we love it me stoned out of my fucking nut Getting very hungry now

  • What a fabulous video Nisha!! So much yumminess going on. I can’t get enough of well balanced salads, especially with all the flavours & textures combined. Thanks for sharing all these creative ideas. Loved the chickpea moment �� xx Julie

  • Oh my goodness! All of the dressings look delicious! I love your idea of fresh green beans and asparagus. It looks so beautiful and crunchy �� P.S. I’m so glad you didn’t choke on chickpeas!

  • Great content! Over the last 5 years, I’ve experimented with many of these principles… and I now look forward to a “salad” 3x/day! Every salad has a different flavor profile and mix of textures and temperatures. Homemade hummus and pesto are two of my favorite “dressings.”

  • I love your videos so so much, now I MUST make a salad for tonight! I made the 3 bean and veggie chili from your cookbook last night, and I think a salad along side it for leftovers is perfect!

  • I normally dress my salads with olive oil and balsamic vinegar but now I’m going to start making this dressings… So healthy! BTW, I purchased the Protein Powder that you suggested and it is AMAZING!. Thank you for such wonderful videos and recipes!

  • Could you guys maybe make a video on being organized with all there is to learn online? I am overwhelmed in a very happy way by all the possibility there is to learn about a plethora of topics online! When I discovered you guys I spent hours watching the different videos I am so happy to discover you guys! Thank you! I do not work for myself I work 40 hours at a workplace and my free time I try to be very organized with the basics of workouts, laundry, doing a webinar or two but I want to learn more just need to make sure I dont burnout in the process! You guys seem to be abreast of the latest things going on PLUS have your own businesses, PLUS have your own lives you livehow do you keep it all straight?!?! I hope this question is specific enough for you to know what I mean THANKS AGAIN FOR YOUR TIME! ����

  • Do you massage your kale before eating it in salads? I prefer my kale in smoothies, steamed or cooked, I just dislike how tough it can be in raw form!

  • I am a new vegan and I feel so much better a month in and my arthritis pain is GONE my “woman” times are amazing now! Lovin in and love her channel

  • So. far I have tried the ranch tahini, lemo. herb tahini and love both of them. Awesome recipes…please keep sharing with us. You know your stuff:))))

  • I tried tahini for breakfast for rhe first time I purchased it from the store it’s very strong and acquired taste. Your recipes/dresdings will make it taste better so I will try making them tomorrow. Thank you

  • I’m often told I make great salad dressings, but now I feel like they are very basic compared to yours �� thanks for the great recipes and tips!

  • Nice presentation but unfortunate that you use oil in everything. Have you seen Dr. John McDougall and Dr. Caldwell Esselstyn’s videos on why oil is really not a “health food” and is especially harmful for people with cardiovascular disease, diabetics, etc.? Chef AJ is a good resource for how to prepare food without oil…. check out her video on calorie density as well. The whole-foods, plant-based movement rocks but I’d love to see you enhance the no oil movement as well. You’ve got a lot of talent.

  • I’ve been vegan going on 8 years or so, and I think it was one of the best decisions I’ve ever made! But when I see some vegan recipe videos they’re either very bland, or super junk food. It’s nice to see someone making healthy food taste amazing! And I’m actually learning new tips and tricks!

  • I’m trying to add more plant based option to my diet, and I am binging your videos for tasty ideas!!! Thank you! Also where do you get your bowls from? They are so cute and I love the variety!

  • It’s hard to find good dressing recipes that are vegan that include fat. And I’m not so great at coming up with my own. lol. Gonna make the maple tahini today. Thank you so much for this variety.

  • Hey I just realized you are active on YouTube. I made a community post with that pic we snapped in Va Beach and linked your books. Cool recipe✌️��

  • Hey, I’m a single bloke and I don’t eat too well.
    Can you make a series of vegan food that doesn’t have too many herbs, and has no spare herbs and vegetables left over?
    It just seems wasteful to have a bunch of Dutch cinnamon I’ll never use again.
    If I buy dried fruit and nuts, I eat them until I’m sick.
    Also, I want a system where I buy a bunch of vegetables, and they make dinner for two days, exactly.
    I’m going to make asparagus and bean salad though…
    You are honestly mind-blowing… you know so much!

  • Love your channel! I’ve been loving arugula, very flavorful. This video inspired me to make more salads. Thank you! (Loved the chickpeas part, lol).

  • Awesome! I’ve been struggling for my own personal balance to I have a plant based diet, and somehow ended up with hashimotos thyroiditis. Maybe it’s cirtain raw vegetables, I don’t know but it seems the complexity is somewhere in the simplicity of chooces, and I like your combinations

  • we have a basic side salad with our dinner every night and our basic dressing is just olive oil, lemon, salt and pepper! sooo much better and healthier than store bought honestly idk why people buy salad dressings! all the ones u made in this video looked amazing! my personal fav is a lemony tahini dressing, soooo good

  • Love these ideas. It is ready menu for vegans like me. I made a nice chart for my family and friends so they can pick and choose any dressing from three, choose any fresh veg, crunch and fresh herbs. Brilliant!

  • Where can I buy the Tahini? All of the salad tou made looks bery healthy and delicious. I wanted to make them but I need Tahini. Thanks

  • Gosh, I was cracking up over the bloopers. I also love how delicious these salads look! Thanks so much for this salad video. I miss salad, but I also don’t like them to be boring. Honestly, I wouldn’t have ever thought to salt & pepper my greens had it not been for cooking school. One of my chefs said it like this: “I don’t know about you, but my salad greens don’t come seasoned.” I never forgot that lesson, and thought I was the only one that did that. Thanks for this video Nisha; I can’t wait to make salad now!

  • Oh my word! Your maple lemon tahini dressing is amazing! I tried it with some massaged kale, cucumber, tomato, scallion, and parsley with a little cilantro and it was so good! ����

  • So I’m confused: the citrus date one is AMAZING (I didn’t make it exactly but just used your version for inspiration like I always do), BUT it didn’t have any vinegar?!?

  • After watching your cooking videos, I think you have more germs than healthy stuff cause everyone’s hair is always flying around, everyone double dips and eats sloppily over every dish. ��������

  • Hi Alicia. What an absolutely delightful human being. Loved you in Crush, Aerosmith music videos and love you even more seeing a snippet of real life. Lots of love from Philippines ♥️♥️

  • H₂O = H₂O
    NaCl = NaCl
    Of course, either can have impurities. In the case of NaCl, some people find impurities to be a bonus, and that’s fine. It’s still NaCl though.

    But, I’m trying to figure out what to do with 32 ounces of Tahini, so I’m here to learn.
    And, I learned of a new mystery ingredient…Shoyu. Never heard of that, but did a web search and found out it’s a type of soy sauce. Great, I have some soy sauce on hand.
    I’ve also got this other thing I stumbled on, liquid aminos, which I think could be used anywhere soy sauce might be used?

  • I just found your channel the other day and I’m enjoying your videos so much. The recipes look delicious and aren’t just a repeat of what every vegan channel puts out. And your personality is lovely! Can’t wait to try some of your recipes to mix up my rotation. Especially some Indian ones, that always seems like an overwhelming genre of food to cook.

  • Made the maple, lemon/herb, and ranch dressings! Delicious! How long do they last in the fridge? This is a lot of dressing goodness!

  • Thank you for this! I began getting tired of salads without dressing. This is definitely the kind of extra pizzazz I was craving. I love that they are easy to make

  • I love how humble you are. And so smart. I also love that I’m not the only one who tests the food I make with the same spoon and drink every last drop out of the blender ��

  • I remember my mum always making various vinaigrette sauces for our salads but she never added the zests (let’s be honest, kids don’t like anything flowing in the sauce) but now, I am adding some pretty much every time:D Also, such a great concept to use dates as a sweetener! Will have to try it out next time!
    Also, lemon-tahini dressing is probably my go-to not only for salads ;D So delicious( I love tahini so much I sometimes just eat it with a spoon XD) and incredibly simple to make!

  • Girl, I can tell that you understand salad on a spiritual level. Most people have no idea how delicious they can be but you get it. The homemade dressing is definitely the most important part. I love your ideas!

  • Whenever i go on trips I bring my USB blender I got on sale at (you get additional 10% off with code “LOVESUMMER2020” i think) with me and whip up oil free sauces on the go. Im like don’t mess with the zohan putting these dressings on oven roasted veggies, tofu, fruit, and salads LOL

  • I made the green bean and asparagus salad with a lemon tahini dressing… FANTASTIC! And I want to know where you get the bowls that you put them in… can you share where you got them or who makes them? I love them!

  • Hi My MOST BEAUTIFUL Holy Immaculate Conception Baby daughter❤️ together forever eternity. LOVE infinity ��️ I love you �� Grace God �� mmmmmm!!!

  • I love your videos and recipes but why don’t you post the recipes in the comments so we can easily reference them to make on our own OR atleast post them in the video. It’s annoying to have to scroll through comments to try and figure out the measurements. It would be greatly appreciated, thank you

  • All these fresh greens are making me even more excited to go to the farmer’s market to get some! There are so many fresh herbs available now, I never thought to use them as a base for salads. I’m going to have to try all these this week!

  • Thanks guys!! You two are amazing!! So inspiring to see such solid and beautiful (physically and internally) couples rockin a beautiful lifestyle!! Thank you!! �������������������� I would like to request you do a video on intermittent fasting that Dusty talks about or as part of another video if it isnt that long to talk to about? Thank you! Also Erin I watched your video on makeup but it was older video so I wanted to mention here in case you see this RMS makeup is based in coconut oil and they have mineral makeup too you might enjoy their products! Love and infinite blessings to you guys!! ☺️❤️

  • I can’t stand salads, and I strongly dislike the standard flavors of dressings, but this looks AMAZING and would actually motivate me to eat salads. With that color pop, it’d make eating salads fun! Thanks SO much for sharing this!
    My dog vastly prefers his V-Dog too, to his old meat-based kibble! He also gets more since V-Dog is lower in calories. He’s V-Dog in the morning, and a homecooked and pureed vegan dog slop at night.