Zucchini Ribbon Salad with Creamy Lemon-Tahini Dressing
Since going Paleo, the majority of my salad dressing have been a standard vinaigrette. Most often the simple balsamic vinegar and olive oil mixture. I was actually surprised as I was mixing this dressing together how thick and creamy it got! I even had to thin it out a little bit by adding some coconut milk. The lemon juice was great at giving the dressing a nice "fresh" taste, as Dan described it. The addition of fresh mint leaves also added to the fresh taste. We only used about 3-4 leaves for the 2 of us, but next time I would change it to 3-4 leaves per salad. Fresh mint is just so good!
I served this salad with some vegetables I happened to have on hand, but you can change it up however you prefer. The main reason for this post is really the dressing! I love playing around with salads and just mixing together any random vegetables, nuts, seeds, or even fruits occasionally!
Yield: 2 servings (But I did have plenty of leftover dressing, tastes great as a dip for carrots too!)
Adapted from Tales of a Kitchen
For Dressing
1 large clove garlic, grated
2 Tablespoons olive oil
4 Tablespoons lemon juice
1/2 teaspoon lemon zest
2 Tablespoons tahini
1.5 Tablespoons coconut milk
1 teaspoon red wine vinegar
Black pepper, to taste
For Salad
1 zucchini, sliced into thin spaghetti-like ribbons
2 platefuls of salad greens
6-8 fresh mint leaves, chopped
6-8 fresh basil leaves, chopped
1/2 tomato, chopped
10-12 sugar snap peas, sliced in half lengthwise
2 chicken breasts, cooked and sliced
Black pepper
Directions
1) In a small bowl, whisk together all ingredients for the dressing until smooth. Set aside while you assemble the salad.
2) Season the chicken breasts with some pepper (and salt if desired) and cook using any preferred method. I grilled mine on an electric grill pan that I have, following manufacturing instructions (closed grill, 8-10 minutes). After the chicken is cooked, allow it to sit for a few minutes before slicing.
3) In a large bowl, add salad greens and mix in desired amount of dressing. This should at least be enough to coat the leaves. Divide the greens between 2 plates.
4) In the same bowl, add the zucchini ribbons and mix with enough dressing to coat the zucchini. Divide the zucchini between the 2 plates and place on top of the salad greens.
5) Finish by topping each salad with the chicken, mint and basil leaves, chopped tomato, sugar snap peas (or other vegetables).
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