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August 17, 2019 1 min read

This vibrant salad is packed full of flavor and is equally great for a light and healthy lunch or for feeding a hungry crowd. Tahini makes salad dressings super creamy and Tulia Apple Cinnamon Supersnack balances the taste with a hint of sweetness.

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: None
Recipe Type: Salad, Easy, Vegan, Paleo, Gluten-Free
Cuisine: Mediterranean

Ingredients:

Dressing
  • 1/4 cup tahini 
  • 1/2 teaspoon ground turmeric
  • 1/3 cup unsweetened plain non-dairy yogurt
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon Tulia Apple Cinnamon Supersnack
  • Juice of 1 lime
  • Salt and Pepper
Salad
  • 1 cup (8oz/227g) bulgur wheat, cooked according to package instructions
  • 1/4 cup pitted sliced olives
  • 3 medium carrots, cut lengthwise into thin ribbons
  • 2 cucumbers, thinly sliced
  • A large handful of arugula
  • 1/3 cup pomegranate seeds
Garnish
  • 1/4 cup mixed fresh herbs (such as dill, mint, cilantro, and parsley)
  • 2 tablespoons coarsely chopped hazelnuts

Preparation:

1. Whisk all dressing ingredients in a small bowl and season to taste. Add a little water if necessary, to get a dressing consistency.

2. Toss together all salad ingredients in a large bowl and scatter with mint, parsley and hazelnuts. When ready to serve, drizzle with the dressing and enjoy!