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
Scale
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
