Longing for a dairy-free alternative to traditional salad dressings? Try our creamy plant based dressing with tahini, which pairs perfectly with Orondo Ruby cherries in this dreamy summer salad.
Servings: 4as a starter salad
Author: Beth Williams and Meg Raines
1/2cuptahini(sesame seed paste)*
Juice of half a lemon
1/2cupwater(plus extra if required)
1generous pinch of black pepper
4cupsspring salad mix or assorted baby greens,packed
2cupsOrondo Ruby cherries, halved and pitted(or other tart/sweet cherry)
1mediumcucumber,peeled, halved and thinly sliced
1/2 cupwalnuts,toasted and roughly chopped
4 tablespoonsfresh basil,chopped
Start by making the tahini dressing. Put the tahini and lemon juice in small bowl and whisk until combined.
Pour in the water little by little, whisking between each addition, until all of the water has been incorporated.
Add the salt and pepper and whisk well.
If you find the dressing too thick, add extra water one tablespoon at a time until the desired consistency is reached.
Assemble he salad by adding all of the salad ingredients to a large bowl and toss.
Add 3 tablespoons of the tahini dressing and toss to coat. Add extra sauce if desired and toss again. How much is needed is ultimately a matter of taste. Serve immediately.
Alternatively, for a more elegant presentation, divide the spring mix/baby greens between 2 or 4 plates (depending on whether the salad is being served as a starter or a main). Evenly divide and sprinkle the cherries and cucumber on top of each plate. Using zigzagging motions, drizzle about a tablespoon of tahini over each salad.
Sprinkle with basil and serve with extra dressing on the side for those who want more.
* The dressing recipe will make more than you need for the creamy summer salad with cherries. Leftovers can be used in many ways, for example, to make hummus, drizzle on steamed greens or broccoli, dip crudités or chips in, etc.