Ingredients

Salad

2 cups Spring Mix

1/4 cup of halved cherry tomatoes

1/8 cup of diced orange or yellow bell pepper

1/8 cup of diced red bell pepper

diced red onion

diced green onion

2 carrots sliced

2 to 3 figs sliced

1 avocado cubed

Bean-Free Hummus

adapted from Raw Revolution by Cherie Soria

1 cup peeled and chopped zucchini

3.5 tbsps of fresh squeezed lemon juice

1 tbsp of olive oil (original recipe calls for flax seed oil)

4 cloves of garlic (minced)

1/2 tsp paprika (original recipe calls for 1 tsp)

1 tsp sea salt

1/4 tsp ground cumin

1/4 tsp cayenne

1/2 cup of raw tahini

1/3 sesame seeds (original recipes calls for soaking for 4 hours)

Recipe Directions

For Hummus:

Combine the zucchini, lemon juice, olive oil, garlic, paprika, salt, cumin and cayenne in a blender until smooth. Add tahini and sesame seeds and process until smooth and creamy. Store leftovers in a glass jar in the frig for up to 4 days.

For plating:

Rinse field greens and dry. Slice figs and cherry tomatoes in halves then cube the avocado. Arrange salad with a small space the middle for your hummus. Drizzle the final plate with a dash of olive oil and balsamic for the greens. Sprinkle some sesame seeds to garnish.

Enjoy!

SistahGoddess's Thoughts

By SistahGoddess

I made this salad in my hotel room while I was traveling. I did make the hummus at home and packed it in a quart size mason jar to last the whole week!

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