Name: Rainbow Veggie Salad with Creamy Harissa Dressing
Prep time: 20 min
Total time: 25 min
Ingredients: ½ cup Homemade Harissa; 1½ tablespoons tahini; 1 tablespoon lemon juice; Sea salt, to taste; 8 cups baby romaine leaves; 1 cup shredded carrots; 1 cup halved cherry tomatoes; 1 cup chopped red bell pepper; 1 thinly sliced Persian cucumber

Prep-time: 20 minutes / Ready In: 25 minutes
Makes 8 cups salad + 1 cup dressing
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Don’t let the simplicity of the ingredient list fool you: The juxtaposition of the bold, spicy harissa dressing and fresh, crunchy produce makes this salad an absolute game changer. A bed of romaine leaves creates the perfect base for juicy tomatoes, sweet bell pepper, and refreshing cucumbers to soak up every last drop of the dressing. The key to making it creamy? Blend our Homemade Harissa with a few dollops of tahini and a splash of lemon juice so all the vibrant flavors are mixed into a smoother texture that makes every forkful a treat to eat.

Tip: You can use chopped romaine lettuce in place of baby romaine, if you like.

For more mouthwatering salads, check out these tasty ideas:

By Darshana Thacker Wendel, Oct 18, 2022

Ingredients

½ cup Homemade Harissa
1½ tablespoons tahini
1 tablespoon lemon juice
Sea salt, to taste
8 cups baby romaine leaves
1 cup shredded carrots
1 cup halved cherry tomatoes
1 cup chopped red bell pepper
1 thinly sliced Persian cucumber

Instructions

In a blender combine the Homemade Harissa, tahini, lemon juice, and ½ cup water. Cover and blend until smooth. Season dressing to taste with sea salt.
In a large bowl combine romaine leaves, shredded carrots, cherry tomatoes, red bell pepper, and Persian cucumber. Add half of the dressing; toss to coat. Add more dressing to taste. Serve immediately.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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