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  • Writer's pictureJulia

Summer Salad with Herbed Tahini Dressing

I like to make my meals as bright and vibrant as possible - this is a summer salad that you simply have to try!


This salad is a complete meal that is light but filling. It's topped with chickpeas, deep purple cabbage, local microgreens, toasted almonds, tons of fresh veggies, ripe blueberries, and is topped with half an avocado. Fresh summer herbs take this to a whole new level.


This salad is such a crowd-pleaser, and is easy to modify. If you're on a keto diet or doing low-carb, for example, you should definitely try this out! It's packed with protein, healthy fats, and tons of fresh veggies- what we should all be eating more of!


Incorporating fresh herbs like basil and cilantro is a great way to add flavour to your meals without adding extra salt. Fresh herbs can also help to support our body's natural detoxification processes.


Hope you try this out!


Herbed Tahini Dressing

1/4 cup basil

1/4 cup cilantro

1/8 cup tahini

1/4 cup lemon juice

1 clove garlic (use half if you don't like it too strong, or omit)

salt, pepper to taste

chili flakes (optional)

1 tsp maple syrup or stevia (can omit)

2 tbsp olive oil

1/8 cup water


Blend all together. So easy!


Salad

1 head romaine lettuce (or other greens of choice)

Veggies of choice ( I used cucumber, cherry tomatoes, purple cabbage, red onion, microgreens, radishes)

1/2 cup chickpeas

Blueberries (optional)

Croutons (optional)

Toasted almonds ( I toasted mine on the stovetop on medium heat)

1/2 avocado


Assemble salad, pour on dressing, and enjoy!


Follow along on my Instagram page (@spoonfulofscience) for more info, tips and recipes!





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