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.
- Yields: 2 side salads or 1 medium/large salad
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
4 tbsp tahini
1/3 cup to 1/2 cup of water (I use 1/2 cup for a thinner dressing)
2-3 dates or 2 1/2- 3 tbsp honey (depending how sweet you want it)
1 tbsp tamari or soy sauce (low sodium)
1 tsp apple cider vinegar
2 tsp minced fresh ginger
1 tsp minced fresh garlic
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
Add more or less garlic and ginger as you like until you get the exact taste you want.