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 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.
Recipe courtesy of Dr. Mark Hyman
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