Winter Greens Salad with Tahini Dressing 2.0

Winter Greens Salad with Tahini Dressing

It’s countdown time to Christmas and like me, you’re probably planning your menu for the big meal. This Winter Greens Salad with Tahini Dressing was a hit last year for Christmas and its making a return by popular demand.  Looks like a new tradition was born in the salad department.  It has made an appearance to other gatherings and has received rave reviews.  The recipe originates from Food and Wine magazine.  This is a blog repost with a little change to make it cleaner by swapping the canola oil out for avocado oil.

The combo of dressing and the selection of greens offers unique flavors that make a statement in the midst of a holiday feast.  It’s an important role to play as a salad, otherwise salads gets pushed aside for other rich foods.  I welcome the opportunity to switch up our greens and give a festive meal a nutritious punch in a celebratory way.  The blend of textures, colors and flavors are amazing.  You’ll love it.  It feeds a small army 🙂

Winter Greens Salad

Enjoy my friends!  Hope your holiday is full of merriment and memory making!

Amy

3 mandarin oranges separated into sections

1 fennel bulb-halved, cored and thinly sliced on a mandoline

1 pound of mixed chicory greens (I used escarole, endive and radicchio) chopped =16 cups

1/2 cup cleaned, dried and chopped cilantro

1/2 cup small mint leaves

2 Asian pears-peeled, cored and thinly sliced

1 avocado, thinly sliced

2 tablespoons toasted sesame seeds (I used black sesame seeds)

Flaky sea salt and pepper for seasoning

Extra-virgin olive oil, for drizzling

Dressing

1/4 cup sesame tahini

3 tablespoons apple cider vinegar

2 tablespoons coconut amino’s or tamari soy sauce

1 clove garlic, crushed

2 teaspoons minced peeled fresh ginger

1 teaspoon sambal oelek or Sriracha sauce

1/2 cup avocado oil

1 tablespoon Asian chile oil

Directions:

Chop assorted lettuces into 1 – 2 inch pieces and place in a large bowl.  Add mint, cilantro and thinly sliced fennel.

To make the dressing, place all dressing ingredients except avocado oil and Asian chili oil in a quart sized mason jar.  Blend together using an immersion blender, adding oils gradually.  Blend until smooth and creamy.  You can alternately use a small food processor to blend ingredients if you don’t have an immersion blender.

Right before serving, toss half of the dressing with greens, herbs and fennel.  Layer fruit and avocado on top to create visual appeal. Sprinkle with salt and pepper, drizzle olive oil and toasted sesame seeds.  Serve with extra dressing on the side.

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