summer buckwheat spinach salad with tahini dressing

A clean, simple, delicious and hearty summer salad to keep you satiated and satisfied.

Bring to barbecues to show skeptical friends how tasty plants can be.

 

summer buckwheat spinach salad

free of dairy, gluten, soy, refined-sugar

serves 8-10

 

ingredients

1 cup buckwheat noodles, cooked + cooled

2 cups spinach [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][or greens of choice]

1 cup peas, cooked + cooled

2-4 tbsp green onion, chopped

2 organic eggs, hard boiled + cooled

1 avocado, sliced

2-3 tbsp seeds [I used raw sunflower, pumpkin, hemp + sesame]

spices to taste [I used ground turmeric, ground ginger + dried basil]

sea salt + pepper to taste

 

dressing

4 tbsp EVOO

2 tbsp tahini

1 tsp chia seeds [optional]

1 tsp apple cider vinegar

1 tsp coconut aminos [optional]

spices to taste [I used dried basil, ground ginger, ground turmeric]

sea salt + pepper to taste[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]