If you’re looking for a salad that bursts with freshness, flavor, and gorgeous color, the Green Salad with Lemon Tahini Dressing Recipe is about to become your new go-to. This isn’t just any salad; it’s a vibrant mix of crisp greens, crunchy veggies, creamy avocado, and a dreamy lemon tahini dressing that ties everything together in the most delightful way. Whether you’re serving it as a main, a side, or packing it up for lunch, this Mediterranean-inspired creation is simple to make yet tastes anything but ordinary.
Ingredients You’ll Need
One of the best things about this recipe is how each ingredient brings its own magic to the bowl. From the hearty greens to the nutty tahini, every component is chosen for its flavor, texture, or color. Gather these kitchen staples and get ready for a salad that’s both effortless and impressive!
- Mixed greens (6 cups): Choose a blend like romaine, spinach, and arugula for a variety of textures and flavors.
- Cucumber (1 cup, thinly sliced): Adds a crisp, refreshing bite that balances the creamier elements.
- Cherry tomatoes (1 cup, halved): Bring juicy sweetness and a beautiful pop of red.
- Red onion (1/2, thinly sliced): Offers a zesty kick—soak in cold water for a milder taste if you prefer.
- Avocado (1, sliced): Provides silky richness and a dose of healthy fats.
- Roasted sunflower or pumpkin seeds (1/4 cup): Add a delightful crunch and toasty flavor; use whichever you like best.
- Feta cheese (1/4 cup, crumbled, optional): Gives a salty, tangy finish—leave it out for a vegan version.
- Tahini (1/4 cup): This creamy sesame paste is the star of the dressing, lending nutty depth.
- Fresh lemon juice (3 tablespoons): Brightens up the dressing with lively citrus notes.
- Olive oil (2 tablespoons): Adds body and smoothness to the dressing.
- Honey or maple syrup (1 tablespoon): A hint of sweetness balances the lemon’s tartness—choose maple for a vegan twist.
- Garlic (1 small clove, minced): Infuses the dressing with a subtle, savory bite.
- Warm water (3 tablespoons): Helps achieve that ultra-creamy, pourable consistency.
- Salt (1/4 teaspoon): Enhances all the flavors without overpowering them.
- Black pepper (1/4 teaspoon): Adds a touch of gentle heat and rounds out the dressing.
How to Make Green Salad with Lemon Tahini Dressing Recipe
Step 1: Mix Up the Lemon Tahini Dressing
Start by grabbing a small bowl and whisking together the tahini, fresh lemon juice, olive oil, honey (or maple syrup), minced garlic, warm water, salt, and black pepper. You want a dressing that’s smooth, creamy, and perfectly balanced between tangy, nutty, and sweet. If it seems a bit thick, just add another splash of water until it’s pourable but still rich.
Step 2: Prep the Veggies
Next, gather your mixed greens, cucumber slices, cherry tomato halves, thinly sliced red onion, and creamy avocado. If you like your onions a bit milder, you can soak them in cold water for a few minutes before draining and adding to the bowl. Arrange everything in a large salad bowl so each ingredient shines.
Step 3: Dress and Toss
Drizzle your freshly whisked lemon tahini dressing over the greens and veggies. Gently toss everything together, making sure every bite gets a coating of that luscious dressing. Take your time—this is where the flavors start to mingle beautifully.
Step 4: Add Crunch and Cheese
Just before serving, sprinkle roasted sunflower or pumpkin seeds across the top for an irresistible crunch. If you’re using feta, crumble it over the salad for an extra burst of creamy, tangy flavor. Now you’re ready to dig in!
How to Serve Green Salad with Lemon Tahini Dressing Recipe
Garnishes
A finishing touch of extra seeds or a sprinkle of chopped fresh herbs like parsley or dill makes this salad look as good as it tastes. If you want to add even more color, a few extra crumbles of feta or some pomegranate seeds are both delicious and eye-catching.
Side Dishes
This salad is a star on its own, but it pairs beautifully with grilled chicken, salmon, or chickpeas for extra protein. It’s also fantastic alongside pita bread, hummus, or a big bowl of lentil soup for a satisfying Mediterranean meal.
Creative Ways to Present
For a fun twist, try layering the Green Salad with Lemon Tahini Dressing Recipe in mason jars for a portable lunch. Or, arrange the veggies and toppings on a platter for a build-your-own salad bar at your next gathering—everyone will love customizing their own bowl!
Make Ahead and Storage
Storing Leftovers
If you have leftover salad, store it in an airtight container in the fridge for up to a day. For best results, keep the dressing separate until ready to serve so the greens stay crisp and fresh.
Freezing
Salads like this one aren’t freezer-friendly, as the greens and veggies lose their texture and flavor after thawing. However, you can freeze the lemon tahini dressing in a small container for up to 2 months—just thaw and whisk before using.
Reheating
Since this is a no-cook, fresh salad, there’s no need to reheat. If you’ve stored the dressing in the fridge or freezer, let it come to room temperature or whisk in a splash of warm water to bring it back to its original creamy consistency.
FAQs
Can I make the Green Salad with Lemon Tahini Dressing Recipe vegan?
Absolutely! Just use maple syrup instead of honey and skip the feta cheese or use a plant-based alternative. The salad is just as delicious and satisfying without any dairy.
What’s the best way to keep the avocado from browning?
To keep avocado slices looking fresh, add them right before serving and drizzle with a little extra lemon juice. This helps prevent oxidation and keeps your salad looking gorgeous.
Can I customize the veggies in this salad?
Definitely! The Green Salad with Lemon Tahini Dressing Recipe is wonderfully versatile. Toss in radishes, shredded carrots, bell peppers, or whatever crisp veggies you love or have on hand.
How long does the dressing last in the fridge?
The lemon tahini dressing keeps beautifully for up to 5 days in an airtight jar in the refrigerator. If it thickens, just whisk in a splash of water until smooth before drizzling over your next salad.
Is this salad suitable for meal prep?
It’s perfect for meal prep! Store the greens and veggies in one container and the dressing separately. Combine just before eating for a fresh and crisp Green Salad with Lemon Tahini Dressing Recipe every time.
Final Thoughts
I hope you’re as excited to try this Green Salad with Lemon Tahini Dressing Recipe as I am to share it. It’s fresh, flavorful, and endlessly adaptable—perfect for any occasion. Give it a whirl and let the zesty, creamy dressing win you over!
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Green Salad with Lemon Tahini Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and nutritious Green Salad with Lemon Tahini Dressing, combining mixed greens, fresh vegetables, and a creamy, tangy tahini-based dressing. Perfect for a light lunch or side dish, this Mediterranean-inspired salad is vegetarian, gluten-free, and easy to prepare with no cooking required.
Ingredients
Salad Ingredients
- 6 cups mixed greens (romaine, spinach, arugula)
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
- 1/4 cup roasted sunflower seeds or pumpkin seeds
- 1/4 cup crumbled feta cheese (optional)
Dressing Ingredients
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 small garlic clove, minced
- 3 tablespoons warm water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl, whisk together tahini, fresh lemon juice, olive oil, honey (or maple syrup), minced garlic, warm water, salt, and black pepper until the mixture is smooth and creamy. Adjust the consistency by adding more warm water if needed to reach a pourable but thick dressing.
- Assemble the Salad: In a large salad bowl, combine the mixed greens, thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced avocado, gently mixing to combine the ingredients evenly.
- Toss with Dressing: Drizzle the prepared lemon tahini dressing over the salad. Toss gently but thoroughly to ensure all the salad components are evenly coated with the dressing.
- Add Toppings: Sprinkle the roasted sunflower seeds or pumpkin seeds over the salad for crunch. If using, add the crumbled feta cheese on top to add a creamy, salty flavor. Serve immediately for best freshness.
Notes
- The lemon tahini dressing can be prepared in advance and stored in the refrigerator for up to 5 days; whisk with a splash of water before serving to loosen the dressing.
- To make this salad a complete meal, add grilled chicken, chickpeas, or your preferred protein.
- Adjust the amount of lemon juice and honey/maple syrup based on your taste preference for more tang or sweetness.
- Use warm water for the dressing to help blend the tahini smoothly without lumps.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6 g
- Sodium: 260 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg
