Summer Salad with Lemony Herb Tahini Dressing
- 8 cups (about 12 ounces) spring lettuce mix
- 1 cup multicolor cherry tomatoes, halved
- 4 radishes, thinly sliced crosswise
- 1 cup blueberries, sliced strawberries or raspberries
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Lemony Herb Tahini Dressing, recipe follows
- 2 tablespoons sliced chives (cut into 1" pieces)
In a large bowl, combine all ingredients except the chives and dressing. Mix well and divide among serving plates. Top with dressing and chives to serve.
Lemony Herb Tahini Dressing
Makes about 1¼ cups
½ cup tahini
½ cup water, divided (plus more as needed)
¼ cup packed fresh parsley leaves
¼ cup packed fresh basil leaves
1 clove garlic, minced
2 tablespoons lemon zest (about 2 lemons)
¼ cup lemon juice (about 2 lemons)
2 teaspoons maple syrup (or honey)
¾ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons (very) thinly sliced chives
In a food processor or blender, combine all ingredients except the chives (using ¼ cup of water). Process until the herbs have been chopped and the dressing is smooth.
With the motor running, slowly add remaining ¼ cup water until you achieve a pourable consistency. If needed, add extra water one tablespoon at a time until the right consistency is achieved.
Once finished, transfer to a bowl and stir in the chives.
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- 8 cups (about 12 ounces) spring lettuce mix
- 1 cup multicolor cherry tomatoes, halved
- 4 radishes, thinly sliced crosswise
- 1 cup blueberries, sliced strawberries or raspberries
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Lemony Herb Tahini Dressing, recipe follows
- 2 tablespoons sliced chives (cut into 1" pieces)