Turn a summer farmers' market visit into a gorgeous, nutritious, versatile salad! See the tips in the post on how to get creative with salads! The herb tahini dressing also makes for a great veggie dip! This recipes makes 2 to 3 large salads or 5 to 6 side salads.
Blender (for the dressing)
6cupsmixed greenswhatever is fresh and vibrant – gem lettuce, arugula, leafy green
1zucchinipeeled into ribbons
1English cucumberdiced small
1cupcooked and cooled quinoa
½cuppumpkin seedssee notes for toasted
Herb Tahini Dressing
2teaspoonsred wine vinegar
Large handful fresh basilleaves and tender stems only
Large handful fresh cilantroleaves and tender stems only
1garlic clovecrushed and peeled
1 to 2 tablespoonsmaple syrup, adjust to your liking
¼cupwaterplus more to thin
First make the dressing.
Add all the ingredients to a blender and blend until smooth. Add more water, 1 tablespoon at a time, to thin as needed. Set aside.
Now prepare the salad.
Wash and spin dry the leafy greens you’ve chosen. Transfer to a large salad bowl.
Peel the zucchini into long, wide ribbons using a vegetable peeler. Scrub the beet, remove the root and stem and grate using the large hole on a box grater. Dice the cucumber (small or large, whatever you like).
Layer the prepared veggies into the bowl of lettuce and add the quinoa and pumpkin seeds. Add half the dressing and toss.
Divide among bowls and garnish with fresh herbs, more dressing, and/or pumpkin seeds if desired.
Add another layer of flavor by toasting the pumpkin seeds. Add them to a large pan and toast over medium heat for 4 to 6 minutes, stirring them around once or twice, until fragrant and they start to pop. Transfer immediately to a bowl to cool.