10 Minute Dinner Salad

This 10 Minute Dinner Salad could be lunch too. I’m all about easy meals most of the time, especially come the warmer months when I feel like more fresh and raw. I’m a salad girl, but I really turn into one going into summer. What pulls this salad together is the simple dressing of drizzled tahini for that creaminess, the maple syrup for the sweetness, and the lemon juice for the tang and saltiness. And I never skimp on the spices either. Oregano, cayenne, and ground mustard were what I was feeling like with this one. However, thyme, cumin, paprika, or smoked paprika are often in the mix too. To keep it from being too dry, I really mish mash it all together with my fork prior to eating it. Tongs work great if you are making it in a large mixing bowl. I don’t get hung up on portions. I just eat what I need to feel satisfied. When I’m eating these real whole living foods, I don’t feel like I have to restrict. I eat what I want in abundance.

You might also like this 4 Minute Salad Lunch. It’s tastier than what meets the eye too.

If you want a heartier one, check out my Go-To Quinoa Salad.

10 Minute Dinner Salad Recipe:

10 Minute Dinner Salad

An Easy, Healthy, and Delicious 10 Minute Dinner Salad that could be lunch too. A simple dressing of drizzled tahini for that creaminess, maple syrup for sweetness, and lemon juice for that tangy and saltiness really pulls this one together. Don't skimp on the spices either. I heavily shake that oregano and ground mustard on. Paprika or smoked paprika would be great with this too.

Print Recipe Pin Recipe

Total Time 10 minutes mins

Servings: 1

Course: Main Course, Salad

Ingredients Method Notes

Ingredients

  

Use whatever portions you need to feel satiated. This varies for me on the day.

• 3 heaping handfuls of arugula – I find the Earthbound brand is not too peppery and more appetizing for most
• handful of grape or cherry tomatoes halved
• 1/2 large cucumber diced
• 3 artichokes or 1-2 hearts of palm from the can chopped
• 6 Kalamata olives sliced
• 1 scallion/green onion chopped – diced red onion would be great too
• optional 1 TBSP fresh dill or fresh mint
• 1/3-1 cup cannellini or northern beans however much satisfies you today
• 1-2 TBSP tahini a thinner tahini works best here as it’s easier to drizzle over
• drizzle of maple syrup
• 1/2 large lemon
• good shake of ground mustard powder
• good shake of oregano
• sprinkle of cayenne
• ground pepper and sea salt to taste

Method

 

1. To your large salad bowl, add the arugula, tomatoes, artichokes, cucumber, onion, olives, beans, and fresh herb of choice if using. Take a fork and dip it into your tahini jar and drizzle it over the entire salad. Next drizzle over a small amount of maple syrup. Squeeze over the lemon and sprinkle on the spices. Mish mash it all together really well with your fork so that you are not eating dry lettuce. ENJOY!

Notes

www.herhealthystyle.com

Did you make this recipe? Tag me @herhealthystyle on Instagram and I’ll share it! Xx

Easy Healthy Plant-Based Recipes | Dairy-Free | Gluten-Free | Egg-Free | Refined Sugar-Free

View this post on Instagram

A post shared by Riane Schneider (@herhealthystyle)

This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.