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SUMMER SALAD WITH LEMON-TAHINI DRESSING

06.07.2018 / By Sonia Raga / Published in MAINS

 

Not everybody likes salads but this no-greens summer salad with tahini dressing is out of this world delicious and 100% plate-licking. Hearty but refreshing at the same time, this dish is going to be your go-to salad this summer.

 

I´m sure when you read the word “salad”, you expected to see a base of greens and a bunch of raw veggies. Well, there are not greens in this salad (besides some chives) and I know a few people that will definitely love that. I actually love greens and I think this salad would be even more awesome with some sautée kale but I didn´t have any on hand. Still, it was so incredibly good, that it deserves a spot on my blog.

 

summer salad with lemon tahini dressing in a white bowl

 

This is actually the perfect salad that you put together when:

  1. You are so hungry, that you are about to start eating your own hand.
  2. You are not willing to spend more than 15 minutes in the kitchen (because you are tired, or lazy or *insert excuse of choice*), and…
  3. It´s summer, so even though you want something super comforting and filling because your hunger is driving you crazy, you are craving something refreshing.

 

summer salad with lemon tahini dressing in a white bowl

 

So that´s what this salad is all about. Easy, fast, filling and refreshing. It takes a few minutes to put together, it´s super satisfying thanks to the beans, the bread and the avocado. And at the same time, the tomatoes, the chives and the tahini-lemon dressing make it amazingly refreshing.

 

lemon tahini dressing in a measuring cup

 

summer salad with lemon tahini dressing in a white bowl

 

 

SUMMER SALAD WITH LEMON TAHINI DRESSING

Prep

Total

Yield 4 servings

Easy, fast, hearty and refreshing. It takes a few minutes to put together, it´s super satisfying thanks to the beans, the bread and the avocado. On the other hand, the tomatoes, chives and the tahini-lemon dressing make this summer salad amazingly refreshing.

Ingredients

For the salad:

  • 2 cups canned black beans
  • 6 slices whole wheat bread, toasted and cut in small pieces
  • 2 big tomato, chopped in small pieces
  • ¼ cup chopped chives
  • 1 avocado, mashed

For the dressing:

  • 4 tablespoons of tahini
  • Juice of one lemon
  • 5 tablespoons non-dairy milk
  • 1 teaspoon mustard
  • 2 tablespoon agave syrup
  • ¼ teaspoon of salt

Instructions

  1. Whisk all the dressing ingredients in a glass or bowl until smooth. Set aside.
  2. Spread some avocado on each piece of bread.
  3. Divide black beans and chopped tomatoes into 4 servings. Top with the chives and the bread spread with avocado.
  4. Drizzle the salads with a little bit of the dressing, toss and enjoy!

Notes

  • If you are going to prepare this dish in advance, keep the salad and the dressing separated in two different airtight containers and mix just before serving.
  • I also recommend maxing the avocado and spreading it on the bread right before serving. Otherwise the avocado might turn brown.
  • You can store the dressing leftovers in an airtight container and in the fridge for up to 3-4 days, and always shake before using.
  • The dressing will thicken up a little bit as time goes by, this is totally normal.

Courses mains

Cuisine oil-free, soy-free, nut-free

 

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