5-Minute Green Salad with No

Name: 5-Minute Green Salad with Tahini Lemon Dressing
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: ~8 cups mixed greens or roughly chopped kale ((I mixed both)); 1/4 cup diced red onion; 3-4 medium radishes ((thinly sliced)); 1 Tbsp roasted unsalted sunflower seeds; 1 medium ripe avocado ((thinly sliced)); 2-3 Tbsp dried cranberries ((or other fruit // optional)); 1/4 cup tahini; 2 Tbsp extra virgin olive oil; 2 medium lemons, juiced ((~1/4 cup or 60 ml as original recipe is written)); 1 healthy pinch each sea salt + black pepper

A 5-minute green salad combining mixed greens or kale with fresh vegetables and avocado, dressed in a simple tahini-lemon vinaigrette that requires no emulsifying or mixing.

🌍Gluten-Free 🌍Vegan 🏷️Salad

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

~8 cups mixed greens or roughly chopped kale ((I mixed both))
1/4 cup diced red onion
3-4 medium radishes ((thinly sliced))
1 Tbsp roasted unsalted sunflower seeds
1 medium ripe avocado ((thinly sliced))
2-3 Tbsp dried cranberries ((or other fruit // optional))optional
1/4 cup tahini
2 Tbsp extra virgin olive oil
2 medium lemons, juiced ((~1/4 cup or 60 ml as original recipe is written))
1 healthy pinch each sea salt + black pepper

10 Ingredients

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Instructions

1
Add the greens to a large serving bowl and top with red onion, radishes, sunflower seeds, avocado, and dried cranberries (optional).
2
Next, drizzle on tahini and olive oil and squeeze on lemon juice (no need to mix beforehand! The separation makes for more enhanced individual flavors + 1 less dish). Season with salt and pepper, and toss gently before serving.
3
Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.

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Tips & Notes

Pro tips

Slice radishes and avocado thin to maximize surface area and ensure even coating with the dressing.
Add the dressing just before serving to prevent greens from wilting and avocado from browning.
Whisk or shake tahini, oil, and lemon juice together in a jar; the acidity helps loosen thick tahini without cream or water.
Toast sunflower seeds lightly in a dry pan for deeper flavor, or use them raw for a softer texture.

Substitutions

Mixed greens → spinach or arugula (use less volume as these are more tender)
Sunflower seeds → pumpkin seeds, hemp seeds, or walnuts (note: changes texture and flavor profile)
Dried cranberries → fresh pomegranate seeds, diced apple, or dried apricots (optional fruit layer)
Tahini → almond or sunflower seed butter (dressing will be thinner; may need less oil)

Storage & make-ahead

Assemble just before serving. Store greens, vegetables, and dressing separately in airtight containers for up to 4 days; the salad does not keep well once dressed due to wilting.