Fast and Easy Vegan Avocado Salad with Tahini Dressing- plant-based, filling, and delicious! Filled with avocado and roasted beets, carrots and topped with a creamy Tahini dressing.
Salads are my go-to meal in warmer weather. They’re easy, nutritious, and in the case of this one, filling enough to replace a meal.
In order to make this salad as easy as possible, I used already cooked beets. I slice them and roast them, along with thinly sliced carrots in the oven at 400 degrees for 12-15 minutes. Make sure the vegetables are thoroughly cooled before tossing with the arugula. Otherwise, the arugula will wilt.
Fast and Easy Vegan Avocado Salad with Tahini Dressing
This salad takes minutes to prepare and it’s perfect for meal prep or your next BBQ or picnic. The carrots and beets can be roasted in advance to save time. To prepare the salad, toss the cooled roasted vegetables and diced avocado with arugula. Top with pumpkin seeds.
This creamy tahini dressing takes this salad to the next level! Tahini is safe for anyone with a nut allergy since it’s made using sesame seeds. It’s full of healthy fats and it has a scant amount of sugar and salt. To make the dressing, whisk together the tahini, water, lemon juice, olive oil, toasted sesame oil, and maple syrup. If the dressing is too thick, you can add more water. This dressing is also wonderful served over roasted vegetables, on top of falafels, or on any kind of grain bowl.
2 cups arugula (rinse and drain)
4 roasted beets (sliced)
4 roasted carrots (chopped)
2 avocados (chopped)
1/4 cup pumpkin seeds
For the Tahini Dresssing
1/4 cup tahini
2 tablespoons water
2 tablespoon fresh lemon juice
3 tablespoon extra virgin olive oil
1 Tbsp maple syrup
1 teaspoon toasted sesame oil
Salt and pepper to taste
Toss the arugula, roasted beets, and carrots with the avocado in a large bowl. Sprinkle the pumpkin seeds on top.
Whisk the dressing ingredients together in a small bowl.
Pour on salad and enjoy!
Fast and Easy Vegan Avocado Salad with Tahini Dressing-
- 2 cups arugula
- 4 roasted beets (sliced)
- 4 roasted carrots (chopped)
- 2 avocados (chopped)
- 1/4 cups pumpkin seeds
For the Tahini Dressing
- 1/4 cup tahini
- 2 tbsp water
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- Toss the arugula, roasted beets, and carrots with the avocado. Sprinkle the pumpkin seeds on top.
- Whisk the dressing ingredients together in a small bowl. Pour on salad and enjoy!