I know tahini isn’t the most common ingredient, but it’s worth picking up a jar for this recipe. I’m pretty sure you’ll want to make it again and again, and if not, you can use it in these roast beef sandwiches or a chicken, squash, and chickpea salad or buffalo wing hummus. I ate this both warm and cold and liked it both ways, making this an excellent candidate for a “make Sunday, eat all week” lunch!
Thursday, June 20, 2013
Wednesday, June 19, 2013
When Dan and my sister in law Kate joined us for dinner a few weeks ago, I picked this salad since a dressing was pretty non-existent. Instead, you use juicy oranges and grapefruits and just drizzle the assembled salad with a little bit of olive oil. Dan was able to keep his plain and actually, the creamy avocado and juicy fruit prevented any throat scrapes with or without the oil!
Sometimes the best salads are the simplest salads, as this one proved. However, if you want to jazz things up, throw some goat cheese in there! We ate this with our new favorite grilled chicken and grilled potatoes (made with olive oil, salt, and pepper in a foil pack), and the four of us decided it screamed ‘perfect summer meal’!