This salad started as a way to use what the garden gives us — a handful of leaves here, a few herbs there. The secret is the dressing: a bright tahini-lemon combination that pulls everything together.
Prep: 15 minutes
Serves: 4
Ingredients
- 4 generous handfuls mixed garden leaves (rocket, spinach, lettuce)
- 1 cup fresh herbs (basil, parsley, mint — whatever you have)
- 1 cucumber, diced
- 1 avocado, sliced
- 1/4 cup toasted sunflower seeds
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 small clove garlic, minced
- Salt and pepper to taste
- Water to thin
Method
- 1Wash and dry the garden leaves and herbs. Tear any large leaves.
- 2Arrange the leaves on a platter or in a large bowl.
- 3Scatter the cucumber, avocado, and herbs over the leaves.
- 4Whisk together the tahini, lemon juice, olive oil, garlic, and a pinch of salt. Add water a tablespoon at a time until you have a pourable dressing.
- 5Drizzle the dressing over the salad.
- 6Finish with toasted sunflower seeds and a grind of black pepper.
Notes
Use whatever greens your garden offers — this salad is about abundance, not precision. The dressing keeps in the fridge for a week.