Rainbow Salad with Tahini Dressing by Jesse Lane Wellness

Ingredients

• 8 handfuls of baby greens
• 6 pickles or 1 cup sliced pickles
• 1/4 cup sliced black olives
• 1 orange pepper, diced
• 1/4 cup sundried tomatoes, diced
• 1 avocado, diced
• 1/4 cucumber or 1 cup, diced
• 1/2 cup grated fresh beets
• 1 large carrot, grated
• 1 cup chickpeas
• 2 Tbsp sesame seeds
• 2 garlic cloves
• 2 Tbsp tahini
• 1/4 cup lemon juice (one lemon)
• 1/2 cup olive oil
• 1/4 cup water
• 1 Tbsp nutritional yeast
• Salt and pepper to taste