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Cooking with Caroline: Plant-Based Creamy Tahini Carrot Salad

September 24, 2017

Cooking with Caroline: Plant-Based Creamy Tahini Carrot Salad

Don't let the word "salad" give you pause. This week's creamy tahini carrot salad is a side dish PACKED with health benefits, such as:

Carrots: Beta-carotene is converted to vitamin A by your body. This helps with vision, skin, and is great for immunity!

Turmeric and black pepper: Turmeric’s main active ingredient is curcumin which is an anti-inflammatory and anti-oxidant. Black pepper helps to activate curcumin by 2000%!

Cucumber: Cucumbers are filled to the brim with vitamin E, so save a few slices to put on your eyes!

Lemon: Lemon not only supports digestion, but is a great source of vitamin C which can keep you healthy and strong!

Garlic: Garlic is excellent for immunity, can reduce blood pressure, and is loaded with antioxidants!

So there you have it, a super-food side guaranteed to please the taste buds and keep you strong, healthy, and happy. Now go outside and play!


Serves: 4 as a side

Prep time: 15 minutes


½ of a cucumber, diced

2 carrots, shredded with a veggie peeler

1 avocado, diced

1/3 of an onion, diced

1 small clove of garlic, pressed or minced

2 TBS of tahini

1 tsp of agave, maple syrup, or date syrup

The juice from ½ of a lemon

½ of a tsp of ground turmeric

Sea salt and black pepper to taste

1 handful of fresh cilantro


  1. Mix all ingredients together in a bowl (except for cilantro)
  2. Garnish with cilantro
  3. Enjoy!

By Caroline DiNicola Fawley

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