I made this salad in my hotel room while I was traveling. I did make the hummus at home and packed it in a quart size mason jar to last the whole week!
2 cups Spring Mix
1/4 cup of halved cherry tomatoes
1/8 cup of diced orange or yellow bell pepper
1/8 cup of diced red bell pepper
diced red onion
diced green onion
2 carrots sliced
2 to 3 figs sliced
1 avocado cubed
adapted from Raw Revolution by Cherie Soria
1 cup peeled and chopped zucchini
3.5 tbsps of fresh squeezed lemon juice
1 tbsp of olive oil (original recipe calls for flax seed oil)
4 cloves of garlic (minced)
1/2 tsp paprika (original recipe calls for 1 tsp)
1 tsp sea salt
1/4 tsp ground cumin
1/4 tsp cayenne
1/2 cup of raw tahini
1/3 sesame seeds (original recipes calls for soaking for 4 hours)
Combine the zucchini, lemon juice, olive oil, garlic, paprika, salt, cumin and cayenne in a blender until smooth. Add tahini and sesame seeds and process until smooth and creamy. Store leftovers in a glass jar in the frig for up to 4 days.
Rinse field greens and dry. Slice figs and cherry tomatoes in halves then cube the avocado. Arrange salad with a small space the middle for your hummus. Drizzle the final plate with a dash of olive oil and balsamic for the greens. Sprinkle some sesame seeds to garnish.