I made this delicious summer salad a few weeks ago on our Instagram stories and so many of you loved it, which is why I decided to share the full recipe right here for you.
This heirloom tomato salad is quite simple to toss together. I’m a fan of the orange heirlooms because they are so sweet, but you can use any color tomato you desire. I’ve also used pecans to give this salad a touch of sweetness; however, feel free to use walnuts or sunflower seeds if you’d like more of a savory salad.
Lastly, the tahini drizzle is quite simple and so delicious. I love adding a dose of healthy fats to my recipes to keep me satisfied and to add a nice touch of robust flavor. Here is the brand of tahini I suggest using, although you can make your own tahini by toasting sesame seeds and then placing them in a food processor until they form a creamy paste.
SHOP the RECIPE
A simple, warm salad made with fresh heirloom tomatoes, sauteed dandelion greens, and a creamy tahini dressing - all naturally gluten- and dairy-free, of course!
Sautee the dandelion greens in a large skillet with the olive oil, stirring often, over medium heat for about 5 minutes or until wilted and tender. Season to taste with sea salt and pepper. Remove from the heat and transfer to a serving platter.
Add tomatoes, squash and parsley on top of the dandelion greens.
In a small bowl, combine the tahini and cumin with sea salt and pepper to taste, and drizzle over the tomato salad. Add another pinch of sea salt and a few twists of freshly ground pepper. Serve warm or at room temperature.
Store leftovers in a sealed glass container for up to 2 days in the refrigerator.
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