Green Salad with Lemon Tahini Dressing Recipe
If you’ve ever wanted a salad that feels light yet hearty, vibrant yet soothing, you’ll fall head over heels for this Green Salad with Lemon Tahini Dressing Recipe. Each bite brings together the freshness of greens and vegetables with a creamy, luscious dressing that’s both tangy and nutty. Whether you’re looking for the perfect side or a main that truly satisfies, this dish stands out with every colorful crunch. It’s the kind of recipe you’ll crave for lunches, dinners, or anytime you want to treat yourself (and maybe your friends) to something special.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient is chosen to bring specific flavors, colors, and textures that work in perfect harmony. Here’s what you’ll need and why every element matters for your Green Salad with Lemon Tahini Dressing Recipe:
- Mixed Greens: Use a blend of arugula, spinach, and romaine for a tasty mix of peppery, tender, and crisp textures.
- Cucumber: Adds a cool crunch and refreshing juiciness that lifts the entire salad.
- Cherry Tomatoes: Their sweetness balances the tang of the dressing and adds a pop of color.
- Red Onion: Sliced extra thin, it brings a gentle zing without overpowering the other flavors.
- Shredded Carrots: Bright and sweet, carrots give color, crunch, and a touch of earthiness.
- Toasted Sunflower or Pumpkin Seeds: These seeds not only add toasty flavor and crunch, but also a satisfying dose of plant-based protein.
- Avocado (optional): Creamy slices make the salad a little more luxurious and satisfying.
- Tahini: This sesame paste is the creamy, nutty base for the dressing.
- Fresh Lemon Juice: Brightens up the dressing with a citrus tang that ties everything together.
- Olive Oil: Adds richness to the dressing and helps it coat the salad beautifully.
- Maple Syrup or Honey: Just a touch to mellow out the sharpness and bring a subtle sweetness.
- Garlic: Fresh, minced garlic provides an aromatic punch that makes the dressing irresistible.
- Water: Adjusts the dressing’s consistency so it’s perfectly pourable.
- Salt: Enhances every flavor in both salad and dressing.
- Black Pepper: Adds a gentle heat and depth to the finish.
How to Make Green Salad with Lemon Tahini Dressing Recipe
Step 1: Prep Your Veggies and Greens
Start by washing and drying your greens thoroughly. Slice the cucumber, halve your cherry tomatoes, thinly slice the red onion, shred the carrots, and, if you like, toast your seeds lightly in a dry skillet for extra flavor. Gather all your veggies in a large salad bowl so they’re ready to be dressed in deliciousness.
Step 2: Mix Up the Dressing
In a small bowl or a clean jar, combine the tahini, fresh lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Whisk them together until smooth. The mixture will be thick at first—just add water, a tablespoon at a time, whisking in between, until you reach the creamy-yet-pourable consistency that makes this Green Salad with Lemon Tahini Dressing Recipe so dreamy.
Step 3: Toss the Salad
Drizzle the lemon tahini dressing over your prepared greens and veggies. Using clean hands or salad tongs, gently toss everything together so the dressing lightly coats every leaf and bite. This way, each mouthful has the ideal balance of flavor and texture.
Step 4: Add Avocado and Serve
If you’re using avocado, gently slice it and fan it over the top of the tossed salad. Sprinkle with extra seeds, add a crack of black pepper if you love a little extra bite, and serve immediately while it’s at peak freshness.
How to Serve Green Salad with Lemon Tahini Dressing Recipe
Garnishes
Finish the salad with a sprinkle of extra toasted seeds, a few microgreens, or freshly chopped herbs like parsley or cilantro for extra color and flavor. A little zest of fresh lemon can also brighten up the presentation and taste.
Side Dishes
This salad is fabulous alongside Mediterranean mains like grilled chicken, roasted chickpeas, or herbed quinoa. For a light lunch, pair it with a cup of soup or a warm slice of crusty whole-grain bread to round out the meal.
Creative Ways to Present
Try layering the salad ingredients in a jam jar for a fun, portable lunch, or arrange it in a large shallow platter for a show-stopping centerpiece. For parties, mini versions in cups or on skewers make for impressive, hand-held bites.
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, store it in an airtight container in the refrigerator. For best results, keep the dressing separate and toss with the greens just before eating. This keeps the veggies crisp and fresh for up to one day.
Freezing
Because of the fresh vegetables and greens, this Green Salad with Lemon Tahini Dressing Recipe doesn’t freeze well. The dressing, however, can be made in advance and frozen for up to three months—just thaw and stir before using.
Reheating
There’s no need for reheating, but if you’ve made the salad ahead, allow the dressing to come to room temperature and give it a good shake or stir before tossing it with the salad.
FAQs
Can I make the Lemon Tahini Dressing ahead of time?
Absolutely! You can whip up the dressing in advance and store it in a sealed jar in the refrigerator for up to five days. Just give it a good shake or stir before pouring over your salad.
What greens work best for this recipe?
A blend of arugula, spinach, and romaine provides a perfect mix of textures and flavors, but feel free to use whatever fresh greens you have on hand—even kale or butter lettuce will taste wonderful.
How can I make this salad more filling?
For a heartier meal, try adding grilled chicken, quinoa, chickpeas, or even some roasted sweet potatoes. All pair beautifully with the flavors in this Green Salad with Lemon Tahini Dressing Recipe.
Is this salad suitable for special diets?
Definitely! It’s naturally vegan and gluten-free. Just be sure to use maple syrup instead of honey if you’re looking to keep it fully plant-based.
Can I use bottled lemon juice for the dressing?
Fresh lemon juice is highly recommended for the zing and brightness it provides, but if you’re in a pinch, bottled lemon juice will work in this Green Salad with Lemon Tahini Dressing Recipe—just double-check for any added preservatives or salt in the ingredient list.
Final Thoughts
There’s just something irresistible about how all the flavors and textures in this Green Salad with Lemon Tahini Dressing Recipe come together. Whether you’re enjoying it solo, packing it for lunch, or serving guests, this salad never disappoints. I hope you give it a try and fall in love with it as much as I have!
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Green Salad with Lemon Tahini Dressing Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Green Salad with Lemon Tahini Dressing is a refreshing and flavorful dish that’s perfect for a light lunch or a side salad at dinner. The combination of mixed greens, crunchy vegetables, and a creamy tahini dressing is a winning combination that will have you coming back for more.
Ingredients
Mixed Greens Salad:
- 6 cups mixed greens (such as arugula, spinach, and romaine)
Vegetables and Seeds:
- 1/2 cup cucumber, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded carrots
- 1/4 cup toasted sunflower seeds or pumpkin seeds
- 1/4 avocado, sliced (optional)
Tahini Dressing:
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 2 to 3 tablespoons water (to thin)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Mixed Greens Salad: In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, carrots, and seeds.
- Tahini Dressing: In a small bowl or jar, whisk together the tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Add water 1 tablespoon at a time until the dressing reaches your desired consistency.
- Assembly: Drizzle the dressing over the salad just before serving and toss gently to coat. Top with sliced avocado if using and serve immediately.
Notes
- You can add grilled chicken, chickpeas, or quinoa to make this a heartier meal.
- Dressing can be stored in the refrigerator for up to 5 days—just stir or shake before using.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 220
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
