"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Skin Beauty + Avocado Salad

Photo by: Maria Laitinen.
  • 1 servings
  • Prep - 20 mins
  • Total - 20 mins
Photo by: Maria Laitinen.

This beauty salad combines many ingredients vital for good skin health including avocado, nuts and leafy greens.  

Servings: 1
Preparation: 20 mins

Tags: , , , , , , , , , , ,

Ingredients

  • 230 g cooked chick peas, or one tin.
  • 2 large handfuls baby spinach leaves.
  • 1/2 avocado, diced.
  • small handful of almonds, soaked in water overnight.
  • 1 zucchini, sliced into 1/2 cm discs.
  • olive oil, for brushing.
  • 2 tablespoons unhulled tahini.
  • 1/2 lemon, juiced.
  • water.
  • pinch salt.
  • 1 small clove garlic.
  • freshly ground black pepper.

Directions

Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.

Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing, then season with a pinch of salt and pepper.

Place the chickpeas in a bowl and coat them with the tahini dressing. Place the baby spinach leaves in serving bowls, top with tahini coated chickpeas, diced avocado and the zucchini slices. Sprinkle with soaked almonds (or seeds of choice).


Note

If you would like to make your own tahini you can try this recipe.

This beauty salad combines many ingredients vital for good skin health including avocado, nuts and leafy greens.

Ingredients

  • 230 g cooked chick peas, or one tin.
  • 2 large handfuls baby spinach leaves.
  • 1/2 avocado, diced.
  • small handful of almonds, soaked in water overnight.
  • 1 zucchini, sliced into 1/2 cm discs.
  • olive oil, for brushing.
  • 2 tablespoons unhulled tahini.
  • 1/2 lemon, juiced.
  • water.
  • pinch salt.
  • 1 small clove garlic.
  • freshly ground black pepper.

Directions

Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.

Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing, then season with a pinch of salt and pepper.

Place the chickpeas in a bowl and coat them with the tahini dressing. Place the baby spinach leaves in serving bowls, top with tahini coated chickpeas, diced avocado and the zucchini slices. Sprinkle with soaked almonds (or seeds of choice).

Note

If you would like to make your own tahini you can try this recipe.