Spring is here and that means goodbye hot soups and hello salads. This colorful salad is perfect for an easy and nourishing springtime dinner.
For the salad (serves 4):
12 cups mixed baby greens
1/2 cup sliced red onion
1/3 cup apple cider or coconut vinegar
5 radishes, cut in 1/2 lengthwise then thinly sliced
2 carrots, grated
For the lemon tahini dressing:
1/2 c lemon juice
1/3 c plus 3 Tbs tahini
4 Tbs olive oil
2 cloves garlic
2 Tbs water
1/2 tsp sea salt
Begin by soaking onions in vinegar in a small bowl. This takes the edge off the onions and adds a nice kick to the salad.
To hard boil the eggs, place the eggs in a medium size saucepan. Cover with water and add a pinch of sea salt or a splash of vinegar to help them coagulate if cracks happen. Bring to a boil, cover and turn off heat. Keep the pan on the burner for 12 minutes. Drain and run under cold water to stop cooking process. Then peel and slice cooked eggs.
Blend all dressing ingredients in a blender or use an immersion blender. If you don’t have either, crush the garlic and mix with a fork or whisk. Mix until it gets a creamy consistency.
Divide greens between plates. Top with radishes, carrots, drained onions (you can save the vinegar to use for another recipe) and eggs. Drizzle generously with dressing and enjoy!
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.