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My bright Summer Salad has become the dish I grab for when the weather's hot and I need something cool, healthy, and totally filling without heating up the kitchen. The Middle Eastern tahini sauce turns basic veggies into something you won't forget.
Ingredients
I whipped up this salad during one extremely hot summer when I couldn't stand the thought of turning on the stove. My folks immediately fell in love with it, and now we serve it at practically every outdoor party we throw.
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- Fresh limes: Give a tangy kick while their zest adds strong citrus flavor without any bitter taste
- Sea salt: Brings out all the tastes and cuts through the rich tahini
- Tahini: Makes the creamy foundation of our dressing try to find stone-ground ones for the creamiest result
- Extra virgin olive oil: Gives some fruity hints and helps the sauce stick to everything nicely
- Chickpeas: Add filling protein and nice texture grab low-sodium ones if you're watching your salt
- Cucumbers: Offer cool crunch and moisture Persian or English types work best
- Celery: Gives that special snap and light herby flavor pick firm, bright green stalks
- Fresh cilantro: Adds that key herbal punch that pulls everything together
Step-by-Step Instructions
- Prepare the dressing:
- Gently scrape the green part from one lime into your bowl, making sure to avoid the white bitter layer underneath. Squeeze juice from both limes, catching seeds with your hands. Mix in salt until it's gone, then stir in tahini and slowly pour in olive oil while mixing constantly until everything's smooth and well-combined. The dressing should stick to a spoon but still flow off easily.
- Assemble the vegetables:
- Wash and drain chickpeas thoroughly, taking off any loose skins for better texture. Cut your cucumbers into even small chunks, around half-inch squares works great. Chop celery into tiny bits, and throw in some of the tender green leaves for extra flavor. Chop up cilantro finely, using both leaves and soft stems to get the most taste without wasting anything.
- Combine everything:
- Slowly add your dressing to the veggie mix, gently tossing between each pour until everything's coated but not swimming in it. Your salad should look shiny with dressing but you should still see all the different textures. Being gentle means your veggies stay crisp instead of getting soggy.
Tahini really makes this dish special. I learned about its amazing powers during a cooking class I took in Tel Aviv, where the teacher showed us how this simple sesame seed paste can make the richest dressing with hardly any work. Now I always keep several jars in my cupboard.
Make It Your Own
You can switch up this salad based on whatever you've got handy. Colorful bell peppers add nice sweetness and look pretty too. Summer tomatoes bring juicy pops of flavor, especially late in the season. Thinly cut radishes give a spicy crunch that works really well with the smooth dressing. Adding chunks of avocado makes it richer and turns it into more of a main dish.
What's great about this dish is how flexible it is with your tastes and whatever looks good at the store. Go with your gut and let what's in season guide what you pick.
Serving Suggestions
This Summer Salad works perfectly alongside anything grilled or can be a light meal all by itself. For a full dinner, serve it with some warm pita bread and extra tahini for dipping. It's also great to take to outdoor gatherings and often ends up being everyone's favorite surprise.
To create an impressive spread, put it next to other Mediterranean foods like hummus, roasted eggplant, and olives for a party-style meal that doesn't need much cooking.
Storage Tips
Though it's tastiest when fresh, this salad actually keeps really well in the fridge. Put it in a sealed container for up to three days. The dressing might get a bit thick when cold, so let the salad warm up a little before eating or add a splash of fresh lime juice to wake it up again.
If you're making it ahead of time, you might want to keep the dressing separate and mix everything together just before eating to keep the veggies extra crunchy.
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Frequently Asked Questions
- → Can I prep this bowl in advance?
Sure! Keep the dressing and veggies separate, and mix them together only when you're ready to eat for the freshest taste.
- → What works instead of tahini?
No tahini? Go for almond butter, sunflower seed butter, or even creamy Greek yogurt as alternatives.
- → How long does it stay fresh?
If stored in the fridge in a sealed container, it can last up to 2 days. But eating it fresh is the best way to go for that crunch!
- → What extra veggies can I toss in?
Try mixing in some bell peppers, diced tomatoes, or shredded carrots for more color and crunch.
- → Is this bowl good for meal prep?
Absolutely! Split it into portions but keep the dressing aside, adding it only when ready to eat for maximum freshness.