In case you haven’t caught on from my previous post, I really love sauces. This is how someone like me is able to eat a giant salad. After a big indulgence I find this really refreshing and light, and best of all I don’t feel deprived. I had some green curry chicken prepared already in the fridge and it went perfectly mixed in. (recipe on bottom) I used my current favorite salad dressing recipe with tahini as the base.
Oh and this probably should have served two, but I ate the whole thing
4-5 leaves red leaf lettuce, chopped
3 small carrots, peeled
1 zucchini peeled- (I eat the skins they have lots of nutrition and stopped once I hit seeds)
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/2 cup thinly sliced red cabbage
optional- sprinkle of golden raisins
2 oz green curry chicken
*for almost all of my vegetables I almost always use organic, especially my lettuce greens and carrots, they are most likely to have the most amount of chemicals
2 tbsp tahini
1 tbsp agave
1-2 tbsp apple cider vinegar
squeeze of lemon
optional- tbsp greek yogurt, helps for mixing throughout
1 tbsp water for thinning if desired
Mix dressing, toss everything till tahini is well mixed.
*Recipes like this are great to make a big bowl of and have ready in the fridge to eat whenever you don’t feel like cooking. I am all about convenience and healthy “fast food”!!
Tagged: green curry chicken