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Tahini Chopped Salad

Makes 1 serving

Macros: 318 cal, fat 12g, carbs 16g, fibre 5g, protein 40g


1 Tbsp Tahini

1 1/2 Tbsp Water

1 Tbsp Chives

Sea Salt & Black Pepper

1/2 head Romaine Hearts (chopped)

1/4 Cucumber (medium, chopped)

1/2 Carrot (medium, peeled and chopped)

1/2 Red Bell Pepper (medium, chopped)

1/2 cup Broccoli (chopped)

113 g Chicken Breast, Cooked (chopped)


Add the tahini to a small bowl and stir in the water. Add the chives and season with salt and pepper to taste.

Divide the lettuce between bowls and top with cucumber, carrot, red pepper, broccoli, and chicken. Pour the dressing over top and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Serve with lemon wedges or add fresh lemon juice or maple syrup to the dressing.

Additional Toppings: Add other chopped veggies or fresh herbs.

No Chicken: Use cooked shrimp, salmon, or tofu instead.

No chives: Use fresh parsley instead.

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