*EAT PRETTY* Citrus & Beet Salad with Fiery Avocado Tahini Dressing

Hello lovelies! Sorry to keep you waiting for a new post this week — I was up to my ears writing for my “real” job. But, now I’m back with this stunning salad that’s a real crowd pleaser. It’s so visually appealing and the bursts of flavors and varying textures in every bite really elevate this dish. This is a fabulous summer salad as it is summer here in Oz, but for all my friends back home in the cold, the {addictive} fiery avocado tahini dressing is sure to warm you up!

EAT PRETTY and glow from the inside out with this beautiful crowd-pleasing salad. With a tangled bed of local sprouts and greens, a medley of citrus and beetroot perfection and fiery avocado tahini pulling the dish together, this is a salad you’ll be making on repeat. #vegan #plantbased #glutenfree

EAT PRETTY and glow from the inside out with this beautiful crowd-pleasing salad. With a tangled bed of local sprouts and greens, a medley of citrus and beetroot perfection and fiery avocado tahini pulling the dish together, this is a salad you’ll be making on repeat. #vegan #plantbased #glutenfree

Sometimes I get bored eating the same thing over and over again. It doesn’t happen very often because I pretty much eat the same thing day in and day out because — convenience. However, this time, I just wanted to have some fun in the kitchen and at the store, so I bought some things I typically wouldn’t. Like the tangle of local greens and sprouts I found at our local market. I couldn’t even begin to tell you all the different lettuces and greens that were in there, but I can tell you that they were delicious and very fun to eat {some of the sprouts were even heart shaped — swoon!}! So, when you’re shopping for this recipe, try out a new base of greens. You’ll like it. Unless you pick all watercress, then you might not. Because that green is spicy! I’d use it as an add in only, personally.

Next, I gravitated toward the beets, which I typically avoid due to the mess factor. This time I didn’t let that stop me though. Combined with juicy orange segments, the beets make a beautiful contrast and pretty pink color. I’m all about eating pretty. Eat pretty, feel happy, glow from the inside out. That’s my aim for all of my meals.

Wanting to keep the greens really light, I went heavy on the accompanying sauce that hides like the perfect secret beneath the salad. This just ups the wow factor when you’re serving this dish for a crowd. Visually stunning plus a delectable surprise — win! Especially when the sauce is a decadent combo of avocado, tahini, herbs and fire — serrano chilies. Of course, if spice isn’t your thing, leave them out. The herbs lend enough flavor and delight to the dressing.

When plating, scoop a generous portion of the fiery avocado tahini dressing onto each plate near the edge. Swipe with a spatula or the back of a spoon up the side of the plate into a half circle shape — you’ll want to leave it quite thick. Then simply pile the salad on top, making sure to leave some empty space. Sprinkle some black sesame seeds and a few more herbs for visual appeal and ta-dah! Look at you fancy chef entertainer extraordinaire.

Without further ado, here’s the recipe for this “Eat Pretty” dish.

Citrus & Beet Salad with Fiery Avocado Tahini Dressing

serves 2 (you will have extra dressing though — score!)

Tangles of local sprouts and greens piled high atop a beautiful medley of beetroot and citrus with a fiery avocado tahini herb dressing —#vegan has never tasted so good. Yum!

Tangles of local sprouts and greens piled high atop a beautiful medley of beetroot and citrus with a fiery avocado tahini herb dressing —#vegan has never tasted so good. Yum!

1 clamshell container of local greens & sprouts mixture (5 oz pack)

1/4 cup fresh mint leaves, torn

1-2 cups fennel, thinly sliced

2 oranges, peeled & segmented

1 beetroot, cubed and steamed

1/2 lime, juiced

sesame seeds, to garnish

Fiery Avocado Tahini Dressing

2 limes, zested and juiced

2 serrano chili peppers, or to taste

3 cups of fresh cilantro

1 avocado, pitted and cubed

1/4 cup extra virgin olive oil, cold pressed

1/4 cup tahini

1/3 cup water, or as much as needed to achieve desired consistency

Sea salt & pepper

Directions

  1. Combine lettuce, sprouts, mint and fennel in a medium-sized mixing bowl with the juice of 1/2 a lime

  2. Place beets and orange segments together in a small bowl, giving a gentle stir to mix and create a beautiful color

  3. Make the fiery avocado tahini dressing in your food processor. Add all ingredients to your food processor or nutribullet and process, adding water slowly, as needed. Scraping down the sides as you go until desired consistency is reached. I like leaving this dressing a bit thicker since it sits on the bottom of the plate like a sauce.

  4. Now, assemble your salad. Spread a generous dollop of the fiery avocado tahini dressing along the outer edge of the side of half the plate with the back of a spoon or spatula.

  5. Add the citrus beet mixture to the bottom of the dressing line in a small pile.

  6. Place the tangle of salad greens atop.

  7. Sprinkle with some torn mint leaves and sesame seeds.

  8. Enjoy!

*To make this salad a heartier meal option, add a black rice and quinoa mixture and maybe a sprinkle of sunflower seeds. If dry, squeeze a bit more lime juice atop.

If you make this salad, please let me know how it goes in the comments below. Also, tag me on instagram at pb_n_julie so I can see your beautiful creations! Have a lovely week, friends! xx, Julie