
2 ears of sweet corn, shucked | |
1 large slightly ripe peach, sliced | |
1 english cucumber, sliced (or 2-3 persian cucumbers) | |
1 cup cherry tomatoes, halved | |
1 ripe but still slightly firm avocado, sliced | |
3 cups arugula or baby arugula | |
3 tablespoons tahini | |
2 tablespoons fresh lemon juice (about ½ lemon, juiced) | |
1 teaspoon pure maple syrup | |
2 tablespoons warm water, to thin dressing | |
1 tablespoon chopped fresh dill | |
1/2 teaspoon garlic powder | |
1/4 teaspoon salt, plus more to taste | |
Freshly ground black pepper | |
¼ cup roasted pumpkin seeds | |
¼ cup fresh basil leaves | |
1/4 cup feta crumbles |
1. | In a large bowl, add all of the ingredients for the salad: sweet corn, peach slices, cucumber sliced, cherry tomatoes, avocado, and arugula. Alternatively you can arrange the salad on a platter if you are entertaining. |
2. | Next make the dilly tahini dressing by mixing together the ingredients for the dressing in a bowl: tahini, lemon juice, maple syrup, water, dill, garlic powder, salt and pepper. |
3. | Pour the dressing over the salad and toss with tongs, or you can drizzle it over the salad on the platter for a more beautiful effect. Top with pumpkin seeds, basil and/or feta, if desired. Sprinkle with a little more salt and pepper. Serve immediately. Serves 4. |
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