Sun-dried Tomato and Tahini Salad

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Servings: 4 Prep: 15 min Entree Salad No Leftover Simple Simple Lunch Vegetarian Added about 1 month ago Updated about 1 month ago

Ingredients

For the salad: 30 ounces cooked lentils 2 cups sun-dried tomatoes 1 cup marinated artichoke hearts 1 cucumber 3 ounces spinach For the dressing: 4 tablespoons tahini 4 teaspoons apple cider vinegar 2 tablespoons coconut aminos sea salt, to taste ground black pepper, to taste

Instructions

1. For the salad: Drain lentils, sun-dried tomatoes, and artichoke. Chop cucumber.

2. Add lentils and vegetables, including spinach, to a large bowl.

3. For the dressing: Mix together the dressing ingredients and season with salt and pepper.

4. Drizzle over the salad. Mix well. Divide onto plates and serve.