½ cup Red Onion, chopped (use +/- to your preference)
1 small jar Baby Beets
2 Avocados, sliced
½ cup Dried Cranberries
Optional: 1 can Chickpeas, drained & rinsed (omit for Whole30)
Instructions
FOR THE DRESSING: Gently mix Tahini, Lemon Juice and Warm Water until well combined. Add to a salad dressing container with Zaatar and Garlic, then cover and shake until well combined. Refrigerate for a half hour before using. Store any leftovers in the refrigerator and use within 3 days.
FOR THE SALAD: Pierce Sweet Potato several times and place on a foil-lined baking sheet for 45 minutes in a 400F oven. Once it's done baking, place in the refrigerator for an hour to cool. Break into chunks before serving. Wash & dry Romaine Lettuce and gently cut into bite-sized portions. (You can also use pre-washed, pre-cut bagged lettuce if you prefer to make things easier.) Prepare remaining ingredients and assemble immediately before serving.
Recipe by Slice of Jess at https://sliceofjess.com/lemon-tahini-dressing-with-zaatar/