Vegan Salad Bowl + Tahini Dressing

Servings: 2 bowls


  • ½ cup dried red lentils (you can also use organic canned)

  • ½ cup cherry tomatoes, cut in half

  • 2 tbsp hemp seeds

  • 1 tbsp pumpkin seeds

  • ¼ cup roasted or sautéed summer squash, cubed

  • ¼ cup snap peas

  • 1 tsp avocado oil (for cooking summer squash)

  • 2 tbsp fermented food of choice; Kraut, kimchee, pickles


  1. Cooking Lentils: using 1 cups of liquid (water, stock, coconut water, coconut milk, etc) to 1/2 cup of dry lentils. Bring to a boil, reduce heat and simmer until they are tender, time is typically 10-12  minute. You want them more firm for the salad, al dente.
  2. Roast summer squash or saute in pan for 5 minutes when lentils are cooking. Add all ingredients to a bowl. 
  3. Mix all ingredients in a bowl and top with tahini dressing.

Tahini Dressing


  • 1/4 cup tahini

  • 2 tbsp olive oil

  • 1 tbsp raw honey

  • 1/2 lemon, juiced

  • 2-4 tbsp hot water to thin

  • Salt and pepper to taste

Mix well, I recommend blending it. Keeps in the fridge a week.