Garden Falafel Salad Bowl
This is one of those posts where I am telling you HOW to eat a previous recipe mixed with a nice salad "additive" to your dressing that keeps it spicy and fun. I love making salads for work with a hodge-podge of veggies, that thematically come together in some way. This weeks lunches are going to be on using my GREEN GODDESS FALAFELS with a Killer Tahini Sauce.
This kind of super veggie packed lunch with the light falafel recipe makes a really filling lunch and has enough punch to keep me going to quite a while without that "I hate myself at 3pm because I had a salad for lunch" feeling.
GARDEN FALAFEL SALAD BOWL
INGREDIENTS:
- Lettuce + Arugula Mixed
- 2-3 Green Goddess Falafels
- Homemade Tahini Sauce (see below)
- Red Onion
- Scallion
- Roasted Red Peppers (I use jarred)
- Slivers of Avocado
- Feta Cheese
- Cucumber
- Cherry Tomato
- Radish Slices
- Fresh Dill
- Fresh Cilantro
- Roasted Beets
INSTRUCTIONS
When using so many ingredients, use just a little bit of each for the salad. This ensures that you have veggies that keep life interesting for the whole week if packing lunches and also that you have a variety of crunch. I add everything from roasted beets to fresh dill and cilantro to keep it interesting.
I dress this salad with 1/2 a spicy homemade tahini sauce (spicy from the garlic) and half from oil and vinegar. If using oil + vinegar combo always use oil first!
A tablespoon is all you need for a big serving of salad like this one. And a great way of adding protein to lunches without too many calories.
HOMEMADE GARLIC TAHINI SAUCE
INGREDIENTS
- 3 garlic cloves
- 4 tablespoons tahini
- 1/4 cup water
- juice of 1/2 a lemon
INSTRUCTIONS
Add all ingredients to the blender and let it rip. When it comes to Tahini Sauce, esp. one with such a high garlic to tahini ratio, a little goes a long way. It's got that raw garlic punch that can be seriously intense. I love it.