Sesame and Sunshine Salad
I like making a version of this salad when I feel like I need some grounding or when my digestion feels a bit sluggish. It’s especially nice during the time of year when it feels like Spring is coming, and the weather is just starting to warm up a bit. I like the addition of the steamed beets to an otherwise raw salad. And the colors of the yellow beets and orange carrots just make me think of sunshine when I make it. Feel free to adapt the recipe by changing up the greens you use or the vegetables you add to the salad, based on what season you’re currently in and what your body is craving.
Ingredients
For the salad:
2 medium golden beets (or 3 small)
4 large carrots
1 cucumber
3 tablespoons sesame seeds
1/4 cup chopped cilantro
1/2 cup microgreens or sprouts
4 cups mixed greens of your choice (baby spinach, arugula, pea shoots, etc.)
1 avocado
For the dressing:
3 tablespoons brown rice vinegar
1 1/2 tablespoons honey or maple syrup
2 tablespoons olive oil or cold pressed sesame oil
1 teaspoon toasted sesame oil
1/4 tsp sea salt
Preparation
Peel and slice the beets and carrots. Put them in a steamer basket over boiling water and steam just until tender (about 7 minutes).
While the beets and carrots steam, quarter and slice the cucumber and place in a large mixing bowl. Toss with the sesame seeds, cilantro, and half of the microgreens or sprouts. Set aside.
Remove the beets and carrots from the heat and let them cool or rinse them under cold water to cool them quickly. Strain well to remove excess water and toss them with the cucumbers.
Whisk together all of the dressing ingredients in a small bowl. Taste and adjust the flavor to your liking. Pour half of it over vegetables. Toss well to combine.
Arrange the mixed greens on a platter and drizzle with the remaining dressing. Top the greens with the beets, carrots and cucumbers. Garnish with the remaining sprouts, sliced avocado, and more sesame seeds, if you’d like.