Meal Prepped Salads with Cucumber, Avocado, and a Vegan Tahini-Herb Dressing

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Meal Prepped Salads with Cucumber, Avocado and a Vegan Tahini-Herb Dressing


For two salads’ worth of dressing:

  • 3 large tbsp organic tahini
  • 1 lemon juiced
  • 2 tbsp water to thin and emulsify
  • 3-4 tbsp organic extra virgin olive oil
  • 1 tsp fresh basil minced
  • 1 tsp fresh dill minced
  • 1 garlic clove minced
  • Celtic salt to taste

For two salads:

  • 4 cups of spinach
  • 1 avocado cubed
  • 1/4 cup toasted almonds chopped
  • 1/2 cucumber diced


  • Split the ingredients in between two mason jars and mix until combined, adding water until you reach the desired dressing consistency.
  • Layer in salad ingredients in this order to prevent soggy lettuce: cucumber, avocado, spinach and almonds.
  • Store in the fridge for a few days or eat immediately.

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