Veggie Salad

1. Begin by washing all the vegetables, and placing on a large cutting board to chop them using a knife (like this one). 
2. Once the vegetables are chopped, add them to a very large mixing bowl and gently toss. Set the salad aside.

Tahini Dressing for Salad

1. Place the minced garlic and olive oil in a small, covered microwave-safe bowl; heat on high for about 1 minute, or until garlic is just barley soft (Note: Alternatively, you can pan-roast whole, unpeeled garlic cloves in a skillet over a medium heat for about 10 minutes, or until garlic is soft.)
2. Transfer the garlic and olive oil to a mini food processor and add the tahini, lime juice, anchovy paste, apple cider vinegar, raw honey and water.
3. Process until smooth and creamy. Season with salt to taste.
4. Form a well in the middle of the bowl and drizzle in the Tangy Tahini Vinaigrette. Serve the salad at room temperature.