10.5.2017 | 14:55
With warmer temperatures, it’s easy to get motivated for salads in any form.
Leafy greens. Sprouts and microgreens. Tomatoes, cukes, peppers.
Whatever works for you.
But what to use to hold it together?
One of my favorites is tahini. It’s got a creamy texture which goes well with lemon or lime juice, plus a little vinegar. Salt, pepper or any other seasonings to taste and then water to whatever consistency you prefer.
This is one of those mixtures that came about after a trip to a new grocery store, which carries Artisana’s brand of raw tahini. The limes had looked good in the produce section — yes, tahini is usually paired with lemon, and when I see some good-looking ones, I’ll get them for the next batch.
Vinegar was sitting quietly in the pantry and the pink salt minding its business on the kitchen counter.
Plenty of leafy greens in the fridge and a pot of cooked bean pasta cooling off. This pasta happened to be lentils, but could just have easily been brown rice.
Toss in a couple of crunchy add-ons and you’ve got a nice salad for a warm evening.
(makes enough for four servings)
2 Tbsp tahini
2 Tbsp apple-cider vinegar
Juice of one lime (or lemon)
2 pinches of Himalayan pink salt or Celtic sea salt
Water to desired consistency
Measure all ingredients into a bowl and stir until smooth. May be refrigerated if not serving immediately. Pour over salad fixin’s of choice.
1 head of romaine or other lettuce or 1 bunch of steamed kale
8 oz. of pasta, cooked
1/2 cup roasted pumpkin or other seeds
2 Tbsp broad bean snacks
Or steam potatoes and mix well with dressing. Add onions or other ingredients as desired.
To spice up the dressing, add a little jalapeno or cayenne!