I credit my friend Kim for reenergising and inspiring much more interesting salad making around here. I’m so inspired that we’ve been eating these amazing salads everyday for the last few weeks! We eat them mostly for lunch but occasionally a big salad as a supper meal. Kim has since moved away and I’m missing her so much that I thought I’d dedicate a whole post to those delightful salads. Perhaps you need a little boost in the green department and Kim’s salad will inspire you too?
Along those lines of inspiration, my friend L, who is visiting at the moment has also reenergised my life in a number of ways. I think her energising was more like a “kick in the pants” kind when it comes to my sewing. Remember my bread quilts from oh, two years ago? Ah, well, they got put on the back burner because I couldn’t make myself tackle making bias binding. No more excuses because L helped me understand how to make my first batch of binding which I have now sewn onto one of the quilts. One down, six to go. But this is more than I wanted to talk about in this particular post. What I really wanted to mention is the incredible salad dressing recipe L has kindly shared with me and I plan on sharing with you here. It’s a must try.
This particular salad pictured below had a side of red and white quinoa with black beans and cubed tomatoes and tossed with lemon juice.
- Basil, shredded or chopped
- Red Pepper, sliced or cubed
- Pumpkin Seeds (or Walnuts or…)
- Chia Seeds
- Hemp Hearts
- Sesame Seeds
- Cucumber, sliced or cubed
- Apple, sliced or cubed
- Avocado, chopped
- Feta Cheese, crumbled (optional)
Tahini Garlic Lemon Dressing
- 1/2 cup Tahini
- 1/4 cup Sesame Oil
- 1/2 cup Safflower Oil (or non gmo Canola)
- 7-8 cloves Garlic, crushed
- 1 tbsp Lemon Juice
- Salt and Pepper
What kind of salad do you like to make?