Italian Chopped Summer Salad with Tahini Lemon Mustard Dressing

Photo & Recipe Submitted by SLO Veg Subscriber Laura R

Yield: 4 servings

Approx. Cooking Time: (if using pre-chopped veggies, cut prep time in half): 30-45 min prep time, including making the dressing and assembly

Love throwing together a mid-week Italian Chopped Salad when I need to do some #fridgeforaging and make room for new veggies!! Just use any favorite greens as your base (Romaine, Butterleaf, Power Green mix, etc) and chop up any combination of veggies and meats that make your heart sing 🎼❤️

This chopped salad was made even MORE delicious with a salad dressing inspired by @maxlamanna where he showcased it with Roasted Cauliflower! It was amazing with the cauliflower, but so versatile that anything you put it on will absolutely shine and make your mouth very happy 😃🍋🥗 👄

Here are the #dEATS:

Ingredientstahini dressing

Blissful Tahini Lemon Mustard Dressing

  • 1/4-1/2 cup of Tahini (depending on your taste preference)
    Juice of 1 lemon
  • 1 tbsp Dijon Mustard
  • 2-3 tsp of high quality maple syrup
    dash of garlic salt and ground pepper
  • 1/4 cup of water (use as needed to make as thick or thin as you would like)

Can be stored in the fridge up to 2 weeks

Salad – Base

  • Your favorite greens
  • Raw veggies – carrots, onions, celery, bell pepper
  • Add ins – chickpeas, olives, salami, cheese

Directions

Grab a small mason jar or glass jar and a small whisk or fork. Vigorously whisk ingredients until fully blended and then taste!! With salad dressings, I often have to re-adjust the ingredients to get that perfect balance…don’t be afraid to make changes to suit your unique palate.

 

Visit our recipe box for more yumminess.