Leafy green and vegetable salad with lemon-tahini dressing
Enjoy a vibrant and nutritious dish with this Leafy Green and Vegetable Salad topped with a zesty Lemon-Tahini Dressing. This refreshing salad combines fresh watercress, crunchy red cabbage, crisp cucumber, and a touch of seaweed, all tossed in a rich and creamy dressing made from lemon juice, sesame butter, and olive oil. Perfect for a light lunch or a healthy side, this salad is packed with vitamins, minerals, and a delightful burst of flavors.
- 05 Mar 2025
- Cook time 5 min
- Prep time 25 min
- 4 Servings
- 15 Ingredients
This refreshing leafy green and vegetable salad is a perfect blend of fresh vegetables and a tangy lemon-tahini dressing. It's not only nutritious but also incredibly satisfying with its crunch and burst of flavors. Whether you're looking for a healthy side dish or a light main course, this salad is a fantastic choice.
Ingredients:
Instructions:
1. In a small mixing bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon sesame butter, and 1/2 cup water.
2. Add 1 tablespoon garlic powder, 1/4 cup olive oil, 1/2 teaspoon salt, and 1 teaspoon black pepper.
3. Whisk until all ingredients are well combined and the dressing is smooth. Set aside.
1. Watercress: Rinse, dry, and roughly chop the watercress. Place it into a large salad bowl.
2. Red Cabbage: Shred 1 cup of red cabbage and add it to the salad bowl.
3. Onion: Thinly slice 1/2 onion and add the slices to the salad bowl.
4. Cucumber: Slice the cucumber into rounds or half-moons and add it to the bowl.
5. Seaweed: Rehydrate 1/4 cup of dried seaweed in water according to the package instructions, then chop and add it to the salad.
6. Carrots: Shred 1/2 cup of carrots and mix them into the salad bowl.
7. Fresh Parsley: Chop 1 tablespoon of fresh parsley and sprinkle it over the salad.
1. Pour the prepared lemon-tahini dressing over the salad ingredients.
2. Toss everything together gently until the salad is well coated with the dressing.
3. Serve immediately to enjoy the fresh and vibrant flavors.
Tips:
- To make the salad even more vibrant, consider adding some cherry tomatoes or bell peppers.
- If you prefer a stronger taste, add more garlic powder or fresh garlic to the dressing.
- For extra crunch, toss in a handful of toasted nuts or seeds.
- Chill the salad in the fridge for at least 30 minutes before serving to enhance the flavors.
- If the lemon-tahini dressing is too thick, you can thin it out with a bit more water or olive oil until you reach the desired consistency.
This leafy green and vegetable salad with lemon-tahini dressing offers a delightful combination of textures and tastes. It's quick to prepare and can be customized with your favorite veggies or toppings. Enjoy this salad as a nutritious dish that complements any meal or stands out on its own.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 72kcal | 4% |
| Protein | |
| Protein 2.99g | 2% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 2.39g | 6% |
| Sugar 3.15g | 3% |
| Fat | |
| Fat 18g | 20% |
| Saturated 2.43g | 8% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 14mg | 3% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 0.72mg | 5% |
| Vitamin B6 0.18mg | 10% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 31% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 100ug | 82% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.18mg | 20% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 330mg | 10% |
| Selenium, Se 3.27ug | 6% |
| Sodium, Na 340mg | 22% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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