Steamed broccoli, protein-rich black beans, and creamy avocado over cool, crisp romaine and topped with a creamy tahini dressing make for a perfect lunch or dinner salad.
Cumin-Lime Tahini Dressing
Dressing: In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro, and set aside.
Broccoli: Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler, or preferred method.
Assemble: Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs of cilantro, and slices of chili peppers. Top with dressing and enjoy!
Store: Leftover salad and dressing can be stored in the refrigerator for 4 – 5 days.
In place of canned black beans, try using these Instant Pot Black Beans.
This is a great place to add a sprinkle of seeds. Try using pepitas (pumpkin seeds), sunflower seeds, or hemp hearts.
If you don’t have tahini on hand, try using extra pico de gallo and a squeeze of lime. I find it works great! You may even opt to use a dollop of hummus.
Use spinach or any leafy green of choice.