Mixed Salad with Yogurt Tahini Dressing from "It's All Good"

At one point or another, we have all said something along these lines, "Sure I could look like Gwyneth Paltrow, if I had her money and could hire a nutritionist, trainer, a nanny and a staff to clean the house."  All of that stuff is true but thankfully, Ms. Paltrow is putting the recipes on full display so we can at least know what to eat.  I was not planning on picking up her new cookbook, "It's All Good", because frankly, her Marie Antoinette musings are a bit much.  However, I was out and about on a random weekend, had a little time to kill before a dinner reservation and decided to stop by Barnes & Noble.  Her cookbook was sitting front and center on that table they have at the entrance of every Barnes & Noble on the face of the earth.  I picked it up and after looking through the recipes, was intrigued.  

All of the recipes were labeled "Elimination Diet", "Protein Packed" or "Vegan"; three diet variations that I alternate between on a regular basis.  Bonus: she also stayed away from white sugar and flour.  Double bonus: I cooked several of the dishes for my son and me to share and we both really liked them.  So, the book is a winner, even if she says things that are not so winning.        

Mixed Salad with Yogurt-Tahini Dressing
Adapted from "It's All Good", by Gwyneth Paltrow and Julia Turshen
Yield: 1 Serving

Mixed Salad
Ingredients:
1 cup spring greens mix
Handful of cherry tomatoes, halved
1/2 cucumber, peeled and diced large
1/4 avocado, sliced length-wise
1/3 cup flavorful chickpeas leftover from making hummus

Method:
Pile the greens in a bowl.  Add the cherry tomatoes, cucumber, avocado and chickpeas

Yogurt-Tahini Dressing
Yield: 1 Cup (About 2 tablespoons for the salad.  The remaining dressing will keep in a covered container in the fridge for a week.)

Ingredients:
2 tablespoons tahini
1/4 cup boiling water
1/2 small garlic glove, finely minced
1/2 cup Vegenaise
3 tablespoons freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Method:
Whisk the tahini and water together until completely smooth.  Whisk in the remaining ingredients.  Drizzle a couple of tablespoons over the mixed salad.