Spring Salad with Lemon Tahini Dressing
Ingredients
The salad
-
1
pound
asparagus
-
2
cups
green beans
-
1
cup
frozen peas
-
1
cup
dry farro
-
1
can (15-ounce)
chickpeas
-
1
medium
avocado
-
4
medium
radishes
The dressing
-
¼
cup
tahini
-
3
tablespoons
lemon juice
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
honey or maple syrup
-
3
cloves
garlic
-
¼
teaspoon
salt
-
⅛
teaspoon
pepper
-
8
tablespoons
water
Optional garnishes
-
1
cup
sliced strawberries
-
¼
cup
sunflower seeds
-
¼
cup
sesame seeds
-
¼
cup
fresh mint leaves
Instructions
- Cook the farro by combining it with vegetable broth or water in a pot, bringing it to a boil, then reducing the heat and covering for 20 minutes until tender.
- Steam the asparagus and green beans in a pot with a steamer basket for about 6 minutes, then add frozen peas and cook for an additional 2 minutes.
- Prepare the dressing by whisking together tahini, lemon juice, olive oil, apple cider vinegar, honey or maple syrup, minced garlic, salt, and pepper, gradually adding water until smooth.
- In a large serving platter, combine the cooked farro, steamed vegetables, chickpeas, sliced avocado, and radishes.
- Drizzle the tahini dressing over the salad and toss gently if desired. Garnish with optional ingredients as desired.
Nutrition Facts (estimated)
Servings
8
Calories
249
Total fat
12g
Total carbohydrates
32g
Total protein
7g
Sodium
85mg
Cholesterol
0mg
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