Holiday Salad Arrangement w/ Creamy Tahini Dressing

IMG_6389.JPG

Thanksgiving is tomorrow and everyone has called all the dishes- mom is making the turkey, aunties bringing the sweet potatoes and green beans, dad picks up the egg rolls 😂, brother brings the pie and cousins supply the stuffing, rolls and wine. So what’s left?

I’m a big proponent for giving salads a good name. The days of basic iceberg lettuce, shredded carrots and a cherry tomatoes is over if I’m invited.


This year I dolled up ordinary organic mixed greens with

  • Shredded red beets
  • Sliced golden beets
  • Sliced watermelon radish
  • Sliced persimmon
  • Coarsely chopped radicchio
  • Shredded purple cabbage
  • Dried mulberries
  • Chopped curly parsley
  • Pomegranate seeds
  • Toasted sesame seeds
  • and creamy tahini dressing 👇🏻👇🏻👇🏻 


Creamy Tahini Dressing

1/2 cup tahini

3 tbsp water 

1 tbsp apple cider vinegar 

2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

2 tsp maple syrup

Pinch of sea salt

Makes ~1 cup

*depending on the thickness of tahini used and personal preference of dressing consistency, may need to add more water (1 tbsp at a time) to thin

jamie mokComment