Superfood ~ Sesame Seed Benefits + Romaine Lettuce Salad Boats with Creamy Tahini Dressing

Healthy eating should be fun, right? And salads should be filling and hit the spot without leaving you feel hungry an hour later. I love using tahini (sesame seed butter) for salad dressings, because it adds a creamy satisfying texture that also helps create satiety due to the healthy fats it contains.

Sesame seeds are a nutritional power house, and you can add them to your diet by using tahini in smoothies, gluten-free toast and dips like hummus.

HERE ARE SOME NUTRITIONAL BENEFITS OF SESAME SEEDS:

• Sesame seeds contain two unique substances: sesamin and sesamolin, both of which have been shown to have a cholesterol-lowering effect and help prevent high blood pressure
• Sesamin has also been found to protect the liver from oxidative damage
• A quarter-cup of sesame seeds supplies 74.0% of the daily value for copper, 31.6% of the DV for magnesium, and 35.1% of the DV for calcium
• Good source of both dietary fiber and monounsaturated fats

Here is one of my favourite recipes with a super delish tahini dressing.

Print Recipe

Romaine Lettuce Salad Boats with Creamy Tahini Dressing

These salad boats are a fun way to incorporate delicious and satisfying vegetables into your diet. If you want to make these as side dishes, use 4-6 smaller Romaine leaves.

Course

Main Dish

Prep Time

10

Cook Time

0

Passive Time

0

Servings

Ingredients

Main Ingredients:

• 2 big leaves Romaine Lettuce or 4 smaller leaves
• 1 cup Red Cabbage shredded or sliced thinly
• 1 Carrot shredded
• 1 Avocado sliced
• 1/2 Bell Pepper sliced
• 1/2 cup Sunflower Sprouts alternatively use other types of sprouts

Dressing

• 1/4 cup Tahini (Sesame Seed Butter) alternatively use almond butter
• 1 Tbsp Raw Apple Cider Vinegar
• 1/2 Lemon juiced
• 3 or 4 leaves Fresh Basil
• 1 clove garlic minced or crushed with garlic press
• 2 Tbsp Filtered Water water amount depend on the thickness of tahini
• 1 tsp Raw Honey substitute coconut syrup for vegan option
• Pinch Cayenne Pepper
• Pinch Dulse Flakes optional
• Pinch Sea Salt to taste

Course Main Dish Prep Time 10 Cook Time 0 Passive Time 0 Servings Ingredients Main Ingredients: 2 big leaves Romaine Lettuce or 4 smaller leaves 1 cup Red Cabbage shredded or sliced thinly 1 Carrot shredded 1 Avocado sliced 1/2 Bell Pepper sliced 1/2 cup Sunflower Sprouts alternatively use other types of sprouts Dressing 1/4 cup Tahini (Sesame Seed Butter) alternatively use almond butter 1 Tbsp Raw Apple Cider Vinegar 1/2 Lemon juiced 3 or 4 leaves Fresh Basil 1 clove garlic minced or crushed with garlic press 2 Tbsp Filtered Water water amount depend on the thickness of tahini 1 tsp Raw Honey substitute coconut syrup for vegan option Pinch Cayenne Pepper Pinch Dulse Flakes optional Pinch Sea Salt to taste

Instructions

Salad

1. How to make:Wash and dry your Romaine lettuce, being careful not to tear them. Using a hand shredder or your food processor, shred cabbage and carrot. Cut bell pepper in half, remove pit and slice very thinly. Cut avocado in half, remove stone, and slice medium sized strips while still in the shell. Remove with soup spoon and place along the sides of the lettuce. Layer pepper, carrots, and cabbage in the lettuce boats, and top with sprouts.

Dressing

1. To make the dressing, add all ingredients into a blender or mix in a bowl. (may need to add a bit more water to the dressing, depending on the oil content of your tahini). Drizzle dressing on to salad boats and enjoy!

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