This Romaine Cannellini Summer Salad, as I’m calling it, was a happy accident. I happen to be low on groceries one week and I just mixed the below ingredients together, not expecting much, and it was so good! I have since made it a few times so I figured I would share it with you. There are no exact salad measurements as I just add in the amounts I have on a given day, but it always tastes great. It’s just a really good crunchy salad with a creamy sweet dressing that makes it all come together. It’s perfect for a hot summer day.
Romaine Cannellini Summer Salad
Salad Ingredients
- Romaine Lettuce, Chopped (I use 1 large head of romaine per person)
- Cilantro & Parsley, roughly chopped
- Cucumber, diced
- Red Onion, diced
- Cannellini beans, a boxed or BPA-Free can (drained & rinsed)
Dressing Ingredients
Serves 2
- 1⁄4 cup tahini, room temp or thinner tahini is the easiest to blend
- 1- 2 garlic cloves, depending on size & garlic preference
- 2 medjool dates, pitted
- 1⁄4 cup water
- 1 lemon, juiced
Notes: You might need to add in another TBSP or two of water if your tahini is too thick. You don’t want to add in too much though otherwise it will taste watery. If your blender needs more liquid, add in a little maple syrup. You could also add in 1 TBSP olive oil for an even creamier dressing. If you don’t have medjool dates, just substitute them for a bit of maple syrup. If you have any leftover dressing, it makes a great veggie dip the next day. RESIST ANY TEMPTATION TO ADD SALT to this salad. I think this one tastes much better without.
Instructions
- Prep the salad ingredients and place in a large mixing bowl.
- Add the dressing ingredients to a high speed blender and blend. It is easier to blend if you double the recipe, but it is still doable as is with some spoon scraping. Taste the dressing and adjust to your taste buds if needed.
- Drizzle the dressing over the salad ingredients and use tongs to really get the dressing spread throughout. ENJOY!
I’m guessing after you make it once, you’ll be repeating it as I have been. 😊
SAVE, PIN, + SHARE THE LOVE ON PINTEREST: Romaine Cannellini Summer Salad
Romaine Cannellini Summer Salad
Ingredients
Salad Ingredients
- Romaine Lettuce, Chopped I use 1 large romaine head per person
- Cilantro & Parsley Roughly Chopped
- Cucumber Diced
- Red Onion Diced
- Cannellini beans boxed/carton or BPA-Free can (drained & rinsed)
Dressing Ingredients
- 1/4 cup tahini
- 1-2 garlic cloves depending on size & garlic preference
- 2 medjool dates pitted
- 1/4 cup water
- 1 lemon juiced, optional but it adds some tang
Instructions
- Prep the salad ingredients and place in a large mixing bowl.
- Add the dressing ingredients to a high speed blender and blend. It is easier to blend if you double the recipe, but it is still doable as is with some spoon scraping. Taste the dressing and adjust to your taste buds if needed.
- Drizzle the dressing over the salad ingredients and use tongs to really get the dressing spread throughout. ENJOY!
Notes
You May Enjoy:
Easy Arugula Mediterranean Salad
Kale Brussels Maple Tahini Salad
I am so grateful you are following along! Thank you for being here! You can find me on the daily on Instagram @herhealthystyle. Xx Riane
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.