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.
- Greens
- 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
- Sprouts
- 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?
That looks really yummy!!!
Givven that it’s still winter here in Ontario I’m so not in the mood to eat salad just yet. BUT…those salads look so scrumptious. And I love a good tahini dressing but can not longer eat them as I’m allergic to sesame. At least I know now; it was rough for a while. :)
I know spring will show up soon enough and then I will want salad. Thank you. I am inspired. <3
Mmmm, looks yummy. I used to be a huge salad eater. Than I got pregnant and for some reason was really turned off salad greens and never really got back into them. But recently Kyrie and I were discussing foods and food allergies and she motivated me to want to try some new and interesting salads too. We haven’t yet, but as spring moves along and we start getting greens in the garden I want to try lots of new and different ones.
I’m making the dressing right now! Nom nom. But is that 1/4 tsp or 1/4 c. of sesame oil? I’ll wing it for now.
Doh! 1/4 cup. I’ll fix that.
Debbie and Lindsay- I hope that you’ll be eating yummy salad before too long!
Just found your blog and love it – including the nourishing and yummy recipes. Am writing this one down right now so that I grab all the ingredients this weekend! Thanks for sharing!
I always really enjoy salads, but then I seem to forget about them for long periods. Thanks for the reminder as I think I’ll make something along these lines to bring to a dinner tonight. All those ingredients sounds like what I do in salads – I also love adding in bean sprouts.
i meant to add – i also love grated beets on salad!
k – thanks for the reminder about grated beets. We did that early on in our visit but now that I’m home I seem to be forgetting simple little things like that. Then again, our fridge isn’t fully stocked yet.
One other thing I confirmed at home: toasted sesame oil gives a very different and much stronger flavour. I think we got to using a 1/4 cup of sesame oil because I was trying to get the strength I knew from home. I’m now converted and will have to find just plain sesame oil rather than toasted.
Happy salad making everyone!