Surfing professional and fitness expert Danielle Ciminero shares her vegan style Ensalada Rosa (Pink Salad). This is a great replacement for the traditional Central American side dish and it can actually be a meal all its own if you like. It’s simple to make, and more delicious than you can imagine.
Raw Vegan Ensalada Rosa
Ingredients:
- 1 medium beet or 1/2 large beet
- 1 carrot
- 1/4 red onion
- 1/2 cucumber
- 1/2 large tomato
- 1/2 red pepper
- 1/2 cup tahini
- 3/4 cup water
- 3 lime or lemon wedges
- pinch of salt and pepper
Directions:
Wash all the veggies. Peel, chop in half, and grate the beet and carrot. Chop onion, cucumber, tomato, and red pepper into small chunks. Mix all the veggies together in a small bowl. In a separate bowl, mix tahini, water, lime, and salt. Mix it well until the dressing is “fluffy” and then fold it into the salad and enjoy!
If you have leftover rice or pasta in the fridge, this side dish becomes an instant meal—just add an extra 1/4 cup of tahini mixed with 1/2 cup water, 1 wedge of lime, and a dash of salt and pepper!
Bonus Recipe:
Sweet ‘n’ Easy Vegan Ensalada Rosa
Grate:
- 1 medium beet
- 1 large apple
- 1 carrot
Mix in 1/3 cup tahini, 2/3 cup water, 2 lemon wedges, pinch of salt
Voila! Ensalada Rosa Rapido!
