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.
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Add the greens to a large serving bowl and top with red onion, radishes, sunflower seeds, avocado, and dried cranberries (optional).
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.
Best when fresh, though leftovers keep (undressed) up to 3 days in the refrigerator.
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.
Yes. The tahini-lemon-oil dressing keeps refrigerated for up to 5 days. Stir or shake before serving, as tahini may settle.
Almond butter, sunflower seed butter, or Greek yogurt work as substitutes, though the flavor and texture will differ slightly.
Slice the avocado just before assembling, or toss it lightly with a bit of fresh lemon juice to slow oxidation.
Yes. Keep the dressing ratio at 1 part tahini to 2 parts oil and juice, and scale vegetable quantities to your preferred salad size.
Yes, all ingredients are naturally gluten-free. Verify tahini and seeds are certified gluten-free if needed.
