Reading Time: 2 minutesHave you ever gone to the supermarket to buy a jar of tahini — because a recipe called for “1 tbsp” of it — and then months later noticed the almost-full jar of tahini sitting in your pantry? I’m just asking because I can totally relate to this scenario. If you’re like me, and you know (without even having to look) that you have some leftover tahini that needs to be used, then I’m here to help.
This recipe is also a great way to make a flavorful and nutritious salad that’s not your everyday combination. This is easy to put together, and you’ll wind up with a hearty salad that can be served as a side or a main meal — and best of all you’ll use up a quarter-cup of tahini.
Lentil Salad with Delicious Lemon-Tahini Dressing
This recipe is also a great way to make a flavorful and nutritious salad that’s not your everyday combination.
Ingredients
Salad Ingredients:
- 1 cup uncooked green lentils picked over and rinsed
- 1 bunch of asparagus ends trimmed and sliced into one-inch pieces
- 3 cloves garlic minced
- 5 cups spring greens your choice
- 1 small avocado diced
- 1/4 cup green onion finely sliced
- 1/4 cup each of pine nuts and dried tart cherries no sugar added
- 2 tbsp olive oil
Dressing Ingredients:
- 1/4 cup tahini
- 1/4 cup water
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tbsp fresh lemon juice
- Pinch cayenne pepper optional
- Salt and pepper to taste
Instructions
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Prepare the dressing by combining all the ingredients together in a large jug and whisking until smooth. Taste and adjust seasoning if necessary. Set aside.
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Bring the lentils to boil in 3 cups of water. Boil for a few minutes and then reduce heat to low. Cook about 20 minutes, until the lentils are tender but not mushy.
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Heat the olive oil in a large skillet over medium-high heat, then cook the asparagus for about 3 minutes. Add the garlic and continue to cook for a minute or so more. Add the spring greens and cook just until they begin to wilt. Remove from heat and season with salt and pepper.
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To serve: layer plates first with the green vegetables, then the lentils, and top with diced avocado, green onions, pine nuts, and dried cherries. Drizzle with the lemon-tahini dressing and enjoy!
