Thursday, August 28, 2008

Satisfying Super Salad #6: Crunchy Veg Salad with Lemon-Tahini Dressing

crunchy veg salad with lemon-tahini dressing

I eat too fast. I always have. I am often the last person to sit down at the table and the first to get up. It's not that I don't enjoy eating -- I love to eat. I have tried many slow down techniques such as putting my fork down between mouthfuls, cutting my food into smaller pieces than is necessary for an adult, and chewing each bite 20 times. I can tell you, they don't work.

The only thing that is guaranteed to slow me down is today's Crunchy Veg Salad with Lemon-Tahini Dressing. Chock full of crunchy vegetables, I challenge anyone to eat this salad in fewer than 20 minutes (unless you have uncommonly large molars and Olympic muscles of mastication, in which case it may take about 17).

Chewing isn't the only thing that will keep you full though. This salad is packed with high fiber ingredients such as chickpeas, apples, and raisins. It's flavored with sesame tahini (sesame paste) that is high in both nutritious minerals and polyunsaturated fat, which is considered a "heart healthy" type of fat.

Joyva sesame tahini

Though there are many brands of tahini available at both Middle Eastern markets and supermarkets, my personal favorite is Joyva Sesame Tahini. It's ultra thick and creamy with a pleasing smoky sesame flavor. Just remember that tahini paste will naturally harden on the bottom, so it's important to stir it well before using.

Then get ready to slowly savor this super salad.

Crunchy Veg Salad with Lemon-Tahini Dressing
Serves 4
Print recipe only here.

1 large head romaine lettuce, sliced crosswise
1 large carrot, sliced on the diagonal
2 celery stalks, sliced on the diagonal
1 red bell pepper, chopped
1 medium apple of your choice, chopped
1/2 cup jicama, chopped
1/2 cucumber, seeds removed, and sliced into half moons
3/4 cup canned chickpeas, drained and rinsed
1/4 cup raisins
3 tablespoons toasted shredded unsweetened coconut
3 tablespoons toasted chopped almonds
1/4 cup fresh parsley, finely chopped

Lemon-Tahini Dressing:
1/2 cup plain yogurt
1/4 cup tahini paste
2 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon lemon zest
1/4 teaspoon cayenne pepper
several shakes of salt
2-4 tablespoons water, or as much as needed

In a large bowl, add all of the salad ingredients.

In a small bowl, whisk together all dressing ingredients (except water). Slowly add water one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasonings as necessary. Pour dressing over salad and toss until well coated. Garnish with additional parsley, coconut, and/or almonds, if desired.

Feel free to add some grilled chicken, turkey, or tofu for added protein.

You might also like Super Satisfying Salads 1-5:
Asian Noodle Salad with Tofu and Mango
Chipotle BBQ Bean and Corn Salad
Grilled Shrimp and Avocado Salad
Farro with Grilled Vegetables
Mediterranean Wheatberry Salad with Lentils and Chickpeas

More tasty tahini dishes:
Dani's Roasted Red Pepper Hummus
Lydia's Potato Salad with Sesame Dressing
Patricia's Roasted Squash Salad with Tahini
Rosa's Spicy Roasted Chickpeas

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