Chakra Balancing Salad



Vegan I Gluten Free


Serves: 2

Time: 15 minutes


4 large handfuls leafy greens

1 small beet, grated

1 large carrot, grated

1 mango, sliced

2 handfuls snap peas

1 cucumber, sliced in half-moons

1 avocado, sliced

Fresh herbs: Thai basil, dill, cilantro

8-10 pea flowers, divided among the bowls

1/4 cup sun flower seeds, divided

2 tbsp. sesame seeds, divided

1 chili, chopped small


Tahini Dressing:

1/2+ cup water

1/2 cup raw tahini

2 cloves garlic, minced

1 lime, juiced

Pinch of salt


Wash and cut the vegetables as instructed.


Create the base of your salad with your leafy greens of choice. Add all ingredients, dividing them evenly among the bowls.


To make the dressing, add water to a small bowl. Pour the tahini on top (so it won't stick to the bowl). Add the remaining ingredients. Quickly stir until the tahini and water are incorporated. Add more water 1 tbsp. at a time until your desired consistency.


Top the bowl with the dressing, serve and enjoy!



❤️Muladhara, Root Chakra: beet root.

🧡Svadisthana, Sacral Chakra: carrot shreds.

💛Manipura, Solar Plexus Chakra: fresh mango slices.

💚Anahata, Heart Chakra: a lot of love, snap peas, cucumber, avocado, fresh herbs.

💙Visuddha, Throat Chakra & Ajna, Third Eye Chakra: pea flowers.

💜Sahasrara, Crown Chakra: sunflower seeds and sesame seeds (tahini dressing) to plant seeds of wisdom, compassion and enlightenment within us.


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