Featured recipe from Marilu’s table * Green salad with tahini dressing
We all know that salads can be incredibly unhealthy – it all depends on what you put on them. This salad has the good plant fats from avocado and sunflower seeds, as well as a homemade tahini-based dressing.
Making your own dressing is simple, and you always know what’s in it. No chemicals, no fake colors or flavors, no stabilizers or thickeners… just food. And isn’t that what you’d rather eat?
If the farmer’s market is open in your area, make it one of your regular stops for produce. Salad greens are one of the earliest foods ready from the garden, so make good use of salad season while you can!
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Blue * Serves 6-8
6 big handfuls organic salad greens
1/2 organic avocado, cut up
1/2 cup organic cucumber, sliced
8 organic cherry tomatoes, halved
1/4 cup sunflower seeds
1 garlic clove, pressed
1 teaspoon Spike
1 cup organic tahini
1 teaspoon ground cumin
1/4 cup lemon juice
1/2 cup water
In a large bowl, combine salad greens, avocado, cucumber, cherry tomatoes, and sunflower seeds. Put garlic, Spike, tahini, cumin, and lemon juice into a food processor or blender and pulse to blend. Add water, bit by bit, until you achieve the proper consistency of dressing. Pour onto mixed greens and toss.