Summer Squash Salad with Greens, Lentils, Radish, Lemon-Tahini Dressing, and Toasted Pumpkin Seeds
Source: Sascha Weiss, Project Juice
Recipe Type: Salads | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on June 11, 2016.
Serves 4-6
INGREDIENTS
Lentils
1 cup Beluga lentils
1 tablespoon olive oil
1 teaspoon lemon juice
Pinch sea salt
1 tablespoon chopped fresh dill
Dressing
½ cup tahini
3 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons chopped dill
1 tablespoon olive oil
¾ cup water (as needed)
Sea salt, to taste
Fresh ground black pepper, to taste
Salad
2 cups collard greens (or dino kale), washed and sliced into ⅛inch strips
2 cups summer squash (mix of green and yellow) shaved on a mandolin
3 cups mixed salad greens
2 radishes, washed and shaved on a mandolin
1 cup cucumber slices (⅓ inch thick)
2 tablespoons pumpkin seeds, toasted
PREPRARATION
For the lentils: Simmer in water until soft but not falling apart. Toss with the olive oil, lemon juice, sea salt, and dill. Set aside.
For the dressing: Add all ingredients to a bowl and whisk to combine, or pulse in a blender until combined. Thin with water as needed, and season to taste. For the salad: Combine all ingredients except the pumpkin seeds in a bowl. Add the dressing to taste, and toss well. Divide the salad among bowls and top with seasoned lentils and toasted pumpkin seeds.
Photo by Theresa Nguyen.