Great Green Salad

Great Green Salad – by Rachel Hofing

By Rachel Hofing

I don’t specify how much lettuce, herbs or broccoli, as you can
prepare it as you like it. This whole salad is green and full of
flavour, deliciousness and is a nutritional power punch! – Rachel Hofing

YIELD: 6 Servings


Leafy Greens of your choice (try a mixture of Romaine, Spinach, Mache, Red Leaf, Arugula, etc.) (we/ made a big
batch and used 10 cups of lettuce spring mix)
2 – 3 little grouping of Cilantro leaves (may substitute parsley or other favourite herb) (We at, used ¼ cup basil)
Broccoli, chopped fine (We used 2 cups)
1/2 Avocado, diced
2 Green Onions, chopped
1 Tbsp. Pepitas (pumpkin seeds)
Tahini Lime Dressing (see below)


2 Limes, juiced
1/2 cup Olive oil
1 – 2 tbsp. Tahini paste (sesame seed butter)
1 tbsp. avocado oil (you may omit this if you don’t have it – it is an expensive oil)
1 tsp. Maple syrup
1/2 tsp. sea salt
1/8 – 1/4 tsp. dry mustard powder
1 – 2 cloves garlic, minced


Assemble all your salad ingredients in serving bowls. 
Put all the dressing ingredients in a jar and shake well to mix.
Pour the dressing over the salad and enjoy.  
Store your dressing in the refrigerator.  Remove the dressing about 10 minutes prior to using as your oils will solidify in the fridge. This dressing is easy, tasty and keeps well – no need to buy store-bought dressings full of oils that  are poor quality and may be going rancid (oils exposed to light and heat are prone to going rancid).

Did you know that many of the vitamins in salads (i.e. Vitamin K found in leafy greens) are fat soluble?  Therefore, eating them with a good fat, such as the healthy oils and tahini in the dressing recipe, actually makes the vitamins more readily absorbed and used by your body!