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Romaine Cannellini Healthy Summer Salad Recipe

Romaine Cannellini Summer Salad

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.
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Total Time 10 minutes
Servings: 2
Course: Main Course, Salad
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Prep the salad ingredients and place in a large mixing bowl.
  2. 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.
  3. Drizzle the dressing over the salad ingredients and use tongs to really get the dressing spread throughout. ENJOY!

Notes

Notes: You might need to add in another TBSP or two of water if your tahini is too thick. 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.
 Gluten-Free | Plant-Based | Egg-Free | Soy-Free | Refined Sugar-Free