Description
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!
Ingredients
Scale
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
Instructions
- In a large salad bowl, combine spring mix, arugula, romaine, and broccoli sprouts. Arrange other veggies as you like!
- 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).
-
Drizzle in the cold water and pulse until smooth and dreamy green. The cold water helps break up the thickness of the tahini.
- Pour desired amount of dressing over the salad (recipe makes a lot*) and toss to combine. Top the salad with pistachios and serve!
Notes
* 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