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Large Spring Salad in serving bowl

Simple Green Spring Salad with Herby Tahini Dressing

  • Author: Amanda
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Diet: Vegetarian


Simple Green Spring Salad contains all the best of what this season has to offer - peas, radishes, pistachios, spring mix, micro-greens, arugula, and more! All tossed in a Herby Tahini dressing that is brightly flavored with fresh herbs, garlic, tahini, and lemon juice! 



For the Salad

  • 3 cups spring mix

  • 1 cup arugula
  • 2 cups of romaine
  • 1 handful of broccoli sprouts
  • 1/3 cup of cooked peas
  • 1/3 cup cucumber, quartered
  • 1 carrot, julienned 
  • 1/3 red onion, sliced thin (I used marinated red onion
  • 1/2 cup cherry tomatoes, halved
  • 5 radishes, sliced thin
  • Fresh herbs

For the Herby Tahini Dressing

  • 2-3 garlic cloves,smashed
  • 1/4 cup of parsley
  • 1/4 cup fresh dill
  • 1/4 cup fresh cilantro
  • 3 basil leaves
  • 2 tbs chopped green onion
  • Juice of 2 lemons
  • 1/2 cup of tahini
  • Pinch of salt and pepper
  • 2 tbs avocado oil 
  • 1/4 cup of cold water 


  1. In a large salad bowl, combine spring mix, arugula, romaine, and broccoli sprouts. Arrange other veggies as you like! 
  2. To make the dressing, add the herbs and garlic to a food processor. Pulse until blended. Add the tahini and oil and pulse until thickened and smooth. The tahini will seize up at this point. (TOTES NORMAL).
  3. Drizzle in the cold water and pulse until smooth and dreamy green. The cold water helps break up the thickness of the tahini.

  4. Pour desired amount of dressing over the salad (recipe makes a lot*) and toss to combine. Top the salad with pistachios and serve! 


* The dressing recipe makes plenty! Store in a mason jar in the fridge for up to 8-10 days

  • Cook Time: 15
  • Category: Salad
  • Cuisine: American

Keywords: spring salad, spring mix salad, spring pea salad, vegan salad, whole30