Light Summer Salad with a Creamy Garlic and Tahini Dressing

Simple Salad with Cheery Tomatoes and Beets and a Tahini Dressing

A few weeks ago I posted our favourite salad recipe Sami’s Summer Tofu Salad Bowl with Brown Rice and a Savoury Dressing. The recipe was featured on Finding Vegan and brought in over 1,400 unique visitors to my site in one day. This salad has since extended itself past a Monday night deal, and has been accompanying us on our numerous weekend camping trips this summer. As much as we love it, we Dietitians (yes Sami is a Dietitian too) were feeling a little bit guilty about the amount of tamari we were going through (think one bottle a week!). So a thirsty and slightly bloated Dietitian created a less salty alternative – This Simple Summer Salad with Creamy garlic and Tahini Dressing is just as delicious and has over 80% less salt!

“Corn is a staple food in many countries and is a great gluten free, high fibre alternative for those with gluten intolerances. Make sure your corn is organic to avoid nasty GMO corn and the corresponding pesticides.”

Seasonal Summer Salad with Tahini and Garlic Dressing

An interesting fact about corn: As soon as corn is harvested the sugars start turning into starch. The sooner you eat the corn, the sweeter it will taste. This means those cobs of corn we are buying from the supermarket taste nothing like the real deal. Our veggie box supplied with cobs of fresh corn that could be eaten straight off the cob. You could also opt to boil yours slightly before them into the salad.

Recipe for Light Summer Salad with Creamy Garlic and Tahini Dressing

Recipe by: Rachel
Serves: 6
Time To Finish: 20 minutes

Ingredients for Light Summer Salad with Creamy Garlic and Tahini Dressing

2 cobs of organic corn, husked
1 large head of fresh lettuce, washed
3 small carrots, thinly sliced
1 beet, grated
1 punnet cherry tomatoes, larger ones halved
1 green capsicum, cut into bite sized pieces

Dressing
1/2 cup organic apple cider vinegar
1/4 cup organic tahini
1/4 cup water
1 clove garlic, diced
1 inch cube ginger, diced
1 tsp honey*
juice of 1 lemon
pinch of sea salt
1/4 cup extra virgin olive oil

optional: 1 cup brown lentils

*for vegan version use maple syrup

Method for Light Summer Salad with Creamy Garlic and Tahini Dressing

If using lentils prepare by first rinsing the lentils and adding 2 cups of water. Bring to a boil and then turn down heat and let simmer for about 20 minutes. When finished water should be evaporated. Set aside and let cool before adding to the salad.

Tear the lettuce leaves into bite size pieces into a large bowl. Cut off the kernels of the husked corn cobs and add to the salad. Add the remaining salad ingredients. Set aside.

Add all dressing ingredients except olive oil into a magic bullet or blender. Blend until smooth. Add the olive oil and blend only until just incorporated.

If you don’t have a blender it is find to mix by hand, just make sure your garlic and ginger are diced very finely.

Add the cooled lentils to the salad if using. Serve with the dressing on the side.

Nutrition Information for Light Summer Salad with Creamy Garlic and Tahini Dressing

Without lentils

Calories 210 cals
Carbohydrate 20g
Sugar 10g
Fibre 4g
Protein 4g
Fat 15g
Sodium 80mg
Potassium 550mg
Vitamin C 30mg
Calcium 80mg
Iron 2.0mg

Lentil Summer Salad with Tahini and Garlic Dressing

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