Spring Veggies with Tahini Turmeric Dressing
Spring Veggies with Tahini Turmeric Dressing will make eating veggies so much more exciting and add nutrition boost into with simple, flexible, easy to find ingredients.
I had a difficult time coming up with a name for this recipe; it was a close tie between the ultimate spring veggies with tahini turmeric dressing, vegan spring slaw, or spiralized veggies with turmeric tahini dressing..yet I settled in with Spring Veggies with Tahini Turmeric Dressing because it's literally that and you can interpret it whatever you fancy. Sometimes I want veggies, a lot of it in different forms, shapes, sizes, and colors. Therefore, I am using all the Spring veggies I could possibly find and slather it in the most delicious dressing with tahini and turmeric.
I don't know if its the seasonal, crispy, veggies or the dressing itself but veggies never tasted THIS GOOD before.If it's Spring in your part of the world, you can choose anything from deep, red beets to the vibrant, green asparagus that's probably on sale right now. I may have gone little overboard with beets, radishes, peas, fennel, and asparagus but you can easily pick whatever veggies you like. Here are beautiful spring produce guide and this one for May to get you inspired.
If you are short on time you can simply slice/chop veggies or use a spiralizer (which I haven't used since this). Shelling snow peas was probably the tedious thing I have ever done but the end result is sweet and delicious, so kinda-sorta worth it? May be. I fell in love with beets, the roasted version last year and now I am totally digging the spiralized, raw kind. Simply so good!! When possible, it's best to eat seasonal - taste better, comparatively cheaper, and good for the environment.
Try to add a wide variety of colorful veggies as mixing different color means you are getting different nutrients from each of them. For example, pigments called anthocyanins give red and purple fruits and vegetables their color and serve as powerful antioxidants in the body. Here is a more comprehensive list if you are interested. PS. No one color is superior to another, the goal is to make your plate/bowl look like rainbow as much as possible.
Let's talk about tahini turmeric dressing, a wonderful vehicle that makes eating veggies that much more exciting and it also helps absorb nutrients from all the veggies. There are vitamins A, D, E, and K and other nutrients like beta-carotene (in carrots), lycopene (in tomatoes) that is absorbed better in presence of little fats. So ditch that fat-free crap and reach for the shortest list of recognizable ingredients, and preferably an oil-based vinaigrette or make your own salad dressings at home with healthy fats such as avocado, olive oil, tahini, and canola oil.
Tahini and turmeric naturally pair well together - tahini lends a creamy texture while turmeric keeps things bright and earthy..Also, let's not forget the health benefits of turmeric, no wonder people are calling turmeric this year's super food! Turmeric tahini dressing can easily be poured over roasted veggies, grain-based bowls, or be used even as a dip. Depending on the veggies you choose, you can mix everything ahead of time for more slaw-type salad, otherwise pour the dressing right before serving for more crisp texture.
I enjoyed it both ways so I will leave that up to you. I hope you will use this Spring Salad with Tahini Turmeric Dressing as an inspiration to eat more veggies, try a new produce, or use the dressing for all your future salad dressing needs (and toss the fat-free stuff right away).
PS. If you are reading this past noon on Monday, I will probably be flying somewhere over the Atlantic. I will catch you from the other side of the world next time.
Spring Veggies with Tahini Turmeric Dressing
Author: Dixya @Food, Pleasure, and Health
- 1 beet, peeled and spiralized (I only used half)
- 1 fennel head, shaved
- 1/2 bunch asparagus, shaved
- 4-5 radish, thinly sliced
- 3/4 cups shelled snowpeas
- for the dressing:
- 2/3 cup tahini
- 2 teaspoon turmeric powder
- 2 garlic cloves
- 1 large lemon, juiced (add more if you need it)
- about 1/4 cup water (you may need more or less)
- 1 tablespoon honey (maple syrup or agave for vegan)
- 1/2 teaspoon black pepper
- salt, to taste
- In a large bowl, arrange veggies as shown above.
- In a food processor, add all the above ingredients and add only 2 tablespoon of water at a time. Mix everything until you reach a desired consistency and add more water only if you need it.