Name: Green Salad with Lemon Tahini Dressing Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean-Inspired
Ingredients: 6 cups mixed greens (such as romaine, spinach, and arugula); 1 cup cucumber, sliced; 1 cup cherry tomatoes, halved; ½ cup sliced red onion; ½ avocado, sliced; ¼ cup toasted pumpkin seeds; ¼ cup tahini; 3 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon maple syrup or honey; 1 clove garlic, minced; 2 to 3 tablespoons water (to thin); ½ teaspoon salt; ¼ teaspoon black pepper

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If you’re searching for a vibrant, healthy, and absolutely crave-worthy salad, the Green Salad with Lemon Tahini Dressing Recipe is about to become your new go-to. This dazzling bowl brings together all the best parts of fresh greens, creamy avocado, juicy cherry tomatoes, crunchy pumpkin seeds, and a zesty homemade tahini dressing that you’ll want to drizzle on just about everything. The balance of flavors and textures is irresistible, and each ingredient adds a bit of flair from bold, Mediterranean inspiration—all in just 15 minutes. Trust me, you’ll want to bookmark this one for quick lunches or show-stopping dinners alike!

Green Salad with Lemon Tahini Dressing Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about this dish is how effortlessly the ingredients come together. Each one is handpicked to offer either crispness, creaminess, or a burst of color, so don’t skip anything—they all play an essential role in making this salad sing!

Mixed greens (6 cups): A blend of romaine, spinach, and arugula makes the perfect fresh foundation, providing crunch and plenty of vibrant nutrients.
Cucumber (1 cup, sliced): Adds a hydrating, refreshing crunch that balances the flavors beautifully.
Cherry tomatoes (1 cup, halved): Bursts of sweet-tart juiciness that keep every bite exciting.
Red onion (½ cup, sliced): Offers a sharp, tangy note that wakes up the palate.
Avocado (½, sliced): Lends creamy richness and healthy fats, making each forkful a little indulgent.
Pumpkin seeds (¼ cup, toasted): Give irresistible crunch plus a dose of plant-based protein and subtle nuttiness.
Tahini (¼ cup): The star of the dressing; its earthy, creamy depth ties all the salad elements together.
Fresh lemon juice (3 tablespoons): Provides that tangy, bright zing that makes the tahini dressing pop.
Olive oil (2 tablespoons): Gives silkiness to the dressing and a dose of good-for-you fats.
Maple syrup or honey (1 tablespoon): A touch of natural sweetness to balance out the acidic and savory notes.
Garlic (1 clove, minced): Adds aromatic depth and a gentle bite.
Water (2 to 3 tablespoons, to thin): Lets you adjust the dressing’s consistency so it coats every leaf perfectly.
Salt (½ teaspoon): Brings all the flavors together with just the right amount of seasoning.
Black pepper (¼ teaspoon): Gives a little bit of heat and depth to round out the dressing.

How to Make Green Salad with Lemon Tahini Dressing Recipe

Step 1: Prep the Fresh Veggies

Start by rinsing and drying your greens well; a quick spin in a salad spinner works wonders here. Slice the cucumber, cherry tomatoes, and red onion. Scoop out half an avocado and slice it right before serving to keep it fresh and gorgeous. Toast the pumpkin seeds for 2-3 minutes in a dry pan over medium heat for extra flavor and crunch if they aren’t already toasted.

Step 2: Make the Lemon Tahini Dressing

In a small bowl or jar, whisk together the tahini, fresh lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper until smooth and creamy. If your tahini is thick, don’t stress—just add water one tablespoon at a time and keep whisking until you reach your desired pourable consistency. If you want the dressing extra silky, a quick whirl in a blender makes it ultra-creamy.

Step 3: Assemble the Salad

Add the mixed greens, sliced cucumber, cherry tomatoes, red onion, avocado slices, and toasted pumpkin seeds to a large salad bowl. Gently toss everything so you get a colorful medley and each ingredient gets evenly distributed throughout the salad.

Step 4: Dress and Toss

Right before serving, drizzle the creamy lemon tahini dressing all over your assembled salad. Use salad tongs or your impeccably clean hands to toss everything gently, making sure the dressing is evenly coating every delightful bite. Take a quick taste and adjust salt or pepper if needed.

Step 5: Serve and Enjoy

Dish the salad into bowls or plates. If you like, add a bit more pumpkin seeds or an extra grind of black pepper on top for good measure. Now, take a moment to savor your colorful, healthy masterpiece—the Green Salad with Lemon Tahini Dressing Recipe is ready to wow!

How to Serve Green Salad with Lemon Tahini Dressing Recipe

Garnishes

Consider a sprinkle of extra toasted pumpkin seeds, a handful of finely chopped fresh herbs like parsley or mint, or even a dusting of za’atar or sumac for an extra layer of Mediterranean flavor. For a special touch, add a few edible flowers for delicate color and whimsy!

Side Dishes

This salad pairs beautifully with a warm pita, crusty homemade bread, or a hearty grain like quinoa or farro on the side. If you’re looking to bulk up the meal, adding grilled chicken or chickpeas (as mentioned in the notes) turns it into a scooped-up lunch or dinner that satisfies for hours.

Creative Ways to Present

You can serve the Green Salad with Lemon Tahini Dressing Recipe layered in clear glass jars for picnics or potlucks, or arrange it on a wide platter for family-style meals. For a fun, interactive twist, set out the components buffet-style and let guests build their own colorful bowls—extra dressing always on the side!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra salad, store the undressed vegetables in an airtight container in the fridge—they’ll stay crisp for up to two days. Keep the lemon tahini dressing separate in a sealed jar and give it a good stir or shake before using, since tahini tends to separate a bit over time. Combine and toss just before serving to keep everything fresh and bright.

Freezing

While fresh salads don’t freeze well, the beauty of the Lemon Tahini Dressing is that you can make a double batch and freeze it in small airtight containers for up to one month. Let it thaw overnight in the fridge and whisk well before using. The salad itself is best enjoyed fresh, as greens and tomatoes lose their appeal after freezing and thawing.

Reheating

This recipe is designed to be enjoyed cold or at room temperature, so reheating isn’t necessary for the salad itself. If you’ve added protein like grilled chicken or roasted chickpeas, gently warm those separately before tossing with the cold salad for a delicious contrast in temperature and texture.

FAQs

What kind of tahini should I use for the Green Salad with Lemon Tahini Dressing Recipe?

Choose a good-quality, runny tahini made from just sesame seeds for the smoothest, tastiest dressing. If your tahini is thicker or a bit bitter, adding a bit more lemon juice or water helps balance the flavors and texture beautifully.

Can I make the dressing in advance?

Absolutely! You can whip up the lemon tahini dressing 3 to 5 days in advance. Store it in a sealed jar in the fridge and stir well before using, as some separation is natural. This makes busy meal prep a breeze.

Is this salad vegan and gluten-free?

Yes! The Green Salad with Lemon Tahini Dressing Recipe is naturally vegan and gluten-free as written. If you use honey in the dressing, just swap it for pure maple syrup if you want to keep it fully plant-based.

What are the best substitutions if I don’t have all the ingredients?

You can swap the mixed greens for any fresh lettuce blend, use sunflower seeds instead of pumpkin seeds, or add thinly sliced bell peppers for extra crunch. The dressing also plays nicely with a tiny splash of apple cider vinegar if you run short on lemon juice.

How can I add extra protein to this meal?

For a heartier meal, toss in grilled chicken, shrimp, cooked chickpeas, or even cubed tofu. All work beautifully with the vibrant flavors of this salad and will make it more filling for active days or post-workout meals.

Final Thoughts

There’s something simply magical about how all the flavors and textures come together in the Green Salad with Lemon Tahini Dressing Recipe. It’s fresh, flexible, and impossibly satisfying—plus, that creamy, tangy dressing will have you coming back for more. I hope this recipe becomes a new staple in your kitchen and inspires you to come up with your own delicious variations. Go ahead, give it a try—and prepare for salad bowl happiness!

Green Salad with Lemon Tahini Dressing Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Green Salad with Lemon Tahini Dressing is a refreshing and flavorful dish that combines mixed greens, fresh vegetables, creamy avocado, and crunchy pumpkin seeds, all tossed in a tangy tahini dressing. It’s a perfect light meal or side dish for any occasion.

Ingredients

Scale

Mixed Greens Salad:

6 cups mixed greens (such as romaine, spinach, and arugula)
1 cup cucumber, sliced
1 cup cherry tomatoes, halved
½ cup sliced red onion
½ avocado, sliced
¼ cup toasted pumpkin seeds

Lemon Tahini Dressing:

¼ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon maple syrup or honey
1 clove garlic, minced
2 to 3 tablespoons water (to thin)
½ teaspoon salt
¼ teaspoon black pepper

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Instructions

Mixed Greens Salad: In a large bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, avocado, and pumpkin seeds.
Lemon Tahini Dressing: In a separate bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper until smooth. Add water to thin as needed.
Drizzle dressing over salad just before serving and gently toss to coat.