Rainbow Chopped Meal Prep Salad

Chop all your veggies and add to a mixing bowl.

Blitz your pink beet tahini sauce.

Pour your honey mustard dressing all over the salad.

Toss to combine.

Spoon your pink tahini onto a serving plate & pile the salad on top.

And enjoy! Keeps well for 4 days in the fridge.

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