Vegan Ingredient Salad with Champagne Vinaigrette Tahini Dressing

  • Author: Kathy Carmichael
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


In 15 minutes, start to finish, you will have a restaurant quality salad, loaded with veggies with an oil-free creamy tahini vinaigrette. Start the new year right by eating more greens and skipping the oil.




  • 4 cups romaine lettuce, torn or cut in bite sized pieces
  • 4 cups spring mix
  • 1/2 cauliflower (I used yellow to resemble cheese); chopped in small pieces not whole florets
  • 1/2 cup Kalamative Olives, pitted, cut in half (optional)
  • 1 cup grape tomatoes, cut in half
  • 1 English cucumber, quartered
  • 6 radishes, chopped or sliced thin (I chopped mine)
  • 1/4 cup fresh basil, chopped
  • 1 Avocado, cut into bite sized pieces
  • 1/4 cup sunflower seeds


  • 8 cloves of garlic, minced (yes 8)
  • 1 whole fresh lemon, squeezed
  • 5 Tablespoons Tahini
  • 1/4 cup Nutritional yeast
  • 1/2 cup Champagne Vinegar
  • 1 cup water



  • Prepare greens by washing, tearing and chopping
  • Cut cauliflower, greek olives, grape tomatoes radishes, basil (these can all be chopped beforehand if prepping food)
  • Cut avocado right before serving
  • Sprinkle sunflower seeds on top after dressing is applied


  • Place all ingredients in a blender
  • Blend until smooth
  • Refrigerate until ready to use
  • Will last one week in the refrigerator
  • You may need to blend again right before servings s tahini and vinegar will separate when left int eh refrigerator.