This healthy filling salad has everything you could want in a salad – cranberries, coconut, black rice, almonds and red cabbage, and to top it off it is drizzled in a delicious maple tahini dressing. Literal salad heaven.
After travelling for far too many hours, we reached New Zealand ravenous and desperate for anything that resembled fresh fruit and vegetables. Luckily, on hand in Auckland airport, was Tank. Tank is a fantastic juice bar that sells fresh smoothies, juices, salads and wraps; it was the PERFECT place for a plane detox.
On our road trip to Wellington we came across another of the Tank stores and I was beyond excited! If there was ever a more perfect chain ‘restaurant’ for me it would be Tank! Some of my favourites from the menu (of which I sampled rather a lot) were the Life Force Protein Smoothie and the Wild Child Salad.
The Wild Child Salad was like heaven in a salad box. It is packed with delicious, healthy ingredients – cranberries, coconut, black rice, almonds and red cabbage, and to top it off it is drizzled in a delicious maple tahini dressing. Literal salad heaven.
It just had to be re-created, especially since its January and we’re all trying to be healthy and such-like. It’s a beaut!
I hope you will LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Wild Child Salad with a Maple Tahini Dressing
Ingredients
Maple Tahini Dressing:
- 100 g tahini
- 2 tbsp maple syrup
- 2 tbsp water
- 1 tbsp coconut aminos
- ½ clove garlic (minced)
- salt and pepper to season
Salad:
- 140 g lettuce
- 75 g black rice (cooked, drained & cooled (dry weight))
- 50 g red cabbage (finely sliced)
- 50 g dried cranberries
- 20 g whole almonds
- 15 g pumpkin seeds
- 15 g coconut flakes
Instructions
- Add the dressing ingredients to a blender and blend until smooth. If your tahini is runny, you should be able to stir it together and won't need a blender.100 g tahini, 2 tbsp maple syrup, 2 tbsp water, 1 tbsp coconut aminos, 1/2 clove garlic, salt and pepper to season
- Add all of the salad ingredients to one big or two small salad bowls and drizzle with enough dressing to suit your taste. Any remaining dressing can be kept in the fridge for use over the next couple of days.140 g lettuce, 75 g black rice, 50 g red cabbage, 50 g dried cranberries, 20 g whole almonds, 15 g pumpkin seeds, 15 g coconut flakes
Video
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
