Makes 2 servings
1/4 cup tahini
2 tbsp extra-virgin olive oil
1 tbsp minced garlic
2 tbsp freshly squeezed lemon juice
Pinch sea salt
Dash freshly cracked black pepper
Asian Bean Salad
4 cups fresh baby spinach
1/4 cup chopped scallions
1/2 cup snow peas, strings removed
1 cup bean sprouts, rinsed and drained
1 cup canned adzuki beans, drained
In a small bowl, whisk together the tahini, olive oil, garlic, lemon juice, salt and pepper. Place the spinach, scallions, snow peas, bean sprouts and beans in a large salad bowl. Pour the tahini dressing over the vegetable mixture and toss together to coat. Serve.
Per serving: 426 calories
28 g fat
0 mg cholesterol
12 g fiber
13 g protein
35 g carbohydrates
160 mg sodium
Recipe courtesy of Dr. Mark Hyman.
Click here for a full gluten-free meal plan from Dr. Mark Hyman.