Vibrant Mediterranean Salad Bowl with Lemon Tahini Dressing

Allergens

Dairy (optional feta cheese)

Ingredients

• 4 cups mixed baby greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 cup Kalamata olives, pitted
• 1 cup canned chickpeas, rinsed and drained
• 1 avocado, diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped Lemon Tahini Dressing:
• 1/3 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 3
• 4 tablespoons water

Instructions

1. In a large mixing bowl, combine the mixed baby greens, cherry tomatoes, cucumber, Kalamata olives, chickpeas, avocado, feta cheese (if using), parsley, and mint. Toss gently to mix.
2. In a separate small bowl, whisk together the tahini, lemon juice, garlic, cumin, salt, and pepper. Gradually add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
3. Drizzle the lemon tahini dressing over the salad and toss gently to evenly coat.
4. Divide the salad among four serving bowls and enjoy immediately.

Chef’s Insight

This vibrant Mediterranean Salad Bowl is not only visually stunning but packed with nutrients, fiber, and protein to keep you feeling full and energized throughout the day.

Notes

Feel free to swap out any ingredients for your favorites or based on what's in season.