Recipe from Autumn 2017 issue of True Natural Health
Raw Vegan Recipe
1 bunch asparagus
4 cups baby spinach, washed and spun dry
2 red beetroots, scrubbed, peeled, sliced into paper thin rounds
1 orange, peeled, quartered and sliced into rounds
50 gm (= ¼ cup) walnuts, rough chopped
- Using a vegetable peeler, peel the last inch of stems off the asparagus.
- Trim the ends of the beets and peel the outer skin, using a vegetable peeler.
- To assemble the salad just prior to serving, evenly portion the spinach on plates. Top with the oranges and asparagus. Roll the beets into interesting shapes and place them on top, then sprinkle walnuts over the top.
- Drizzle the Tahini Dressing over the top and serve.
Blend ¼ cup lemon juice with 4 Tbsp hulled tahini.
Add cumin powder if desired or sweet paprika to your taste.