Asian Tahini Apple Cucumber Salad

  

September 1, 2017

Salad recipes are lame. You know how to make a salad, right? Of course you do! It’s not you. It’s me.

I confess. When left to my own devices, I make the same salad every day. I know I need help. Just let me talk through it. I’m just too “vanilla.”

My problem is that I dress the same way all too often. I’m going to step outside my comfort zone. I’m going to try tahini. That’s what’s missing. To spice up my salad life, I need a little tahini. Hear me out. I use it only when I make hummus, but that’s a mistake. Tahini will slap me out of my salad monotony.

To be clear, I’m not saying monotony is bad. For some people, monotony is key to keeping on their dietary path. For others variety keeps them motivated. If you’re in the second group and are craving a little salad diversity, the flavor boost from a new way of dressing may be what you need.

Ingredients

Salad Ingredients:

1 head of romaine, chopped

4 cups of baby spring mix

2 small Iranian cucumbers or 1/2 english cucumber sliced

1 apple, peeled, cored and sliced

Dressing Ingredients:

4 tbsp tahini

1/3 cup to 1/2 cup of water (I use 1/2 cup for a thinner dressing)

5-6 dates or 2 1/2- 3 tbsp honey (depending how sweet you want it)

1 tbsp + 1 tsp tamari or soy sauce

1 tsp apple cider vinegar

2 tsp minced fresh ginger

1 tsp minced fresh garlic

Directions

1Place salad ingredients in a large bowl.

2Place dressing ingredients in a small blender container and blend until smooth.

3Pour dressing over salad and toss to coat

4Enjoy

Add more or less garlic and ginger as you like until you get the exact taste you want.

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