A simple salad of crunchy spring veggies, starchy potatoes, and creamy avocado that get tossed in a lemony dill infused tahini dressing. The toppings are entirely up to you, but I’m partial to feta because it adds a nice creamy salty bite! Serve the salad with any cooked protein or a couple of boiled eggs to make it a meal.
Note: the sauce makes about 1 ¼ cups, which is enough for this recipe AND the One Pot Spiced Lamb Chickpeas and Rice.
Ingredient highlight
Potatoes! The mighty potato! Most of the the nutrient content is in the skins, so keep those skins on if you can. Potatoes are an excellent source of potassium, vitamin B6, vitamin C, niacin, and fiber. They contain lysine, an essential amino acid that you often can’t find in grains.
Servings 4 (as a main) or 6 (as a side)
Prep Time 15 minutes 
Cook Time 20 minutes Ingredients
- 1 lb yellow potatoes
- Kosher salt and apple cider vinegar, to taste
- 1 large English cucumber chopped (2 cups)*
- ½ bunch radishes trimmed, chopped (1 cup)
- 1 cup (3 oz) thinly sliced sugar snap peas
- 1 cup parsley leaves (optional)
- ½ bunch scallions, chopped
- 1 avocado, chopped
- ¾ cup Tahini Dill Sauce (see recipe below)
- 1 tbsp lemon juice
For the Tahini Dill Sauce:
- ½ cup tahini
- 1 cup packed dill (or use parsley or a combo)
- ½ cup water
- ¼ cup lemon juice
- 2 tbsp olive oil
- 1 tbsp mellow white miso paste
- 1 tsp kosher salt
- ½ tsp black pepper
Optional add-ins/toppings:
- Crumbled feta cheese
- Fresh herbs (dill, parsley, cilantro, etc…)
- Chopped toasted almonds, walnuts, or pistachios
- Arugula or other spring green or sprout
- *Also delicious with 2 cups of thinly sliced fennel!
- To make it a meal: ~ Add your protein of choice (eggs, sausage, fish, cooked chicken/steak, lentils/beans).
- Note: ~ the Tahini Dill Sauce makes about 1 ¼ cups, which is enough for this recipe AND the one pot spiced lamb chickpeas and rice recipe. Easily freeze the remaining sauce if you don’t plan to use it that week.
Instructions
- In a medium pot, add the potatoes and fill with enough water to cover by 1-2 inches. Add 1 tablespoon of salt (this will help season the potatoes, you’ll be throwing most of it away with the water).
- Bring to a boil, then reduce the heat to medium-low and simmer rapidly for 15-20 minutes, or until easily pierced with a knife (this will vary greatly depending on the size of your potato). Drain the potatoes and transfer to a cutting board to cool off for a few minutes, then cut them into bite-sized pieces.
- While the potatoes are still warm, transfer them to a large bowl and sprinkle with salt (about ½ teaspoon) and a splash of vinegar and toss to coat (doing this while they’re warm will ensure that the potatoes are nicely seasoned).
- To the large bowl, add the cucumber, radish, snap peas, parsley (if using), scallions, and avocado.
- (Make the Tahini Dill Sauce if you haven’t already, instructions below).
- Mix the lemon into ¾ cup of Tahini Dill Sauce. You should have a drizzle-able dressing. If it’s too thick, add more lemon (the dressing will be thick if it’s been refrigerated but it will loosen up as it sits at room temp).
- Pour just under half of the dressing all over the veggies and gently toss to coat. Serve topped with more dressing, a sprinkle of salt and pepper, a generous drizzle of good olive oil, and any toppings of choice (highly recommend at least topping with feta).
To make the sauce:
- In a high-speed blender, add the tahini, dill, water, olive oil, lemon, miso, salt and pepper. Blend on high until totally smooth. If the sauce is super thick, thin it out with some water or more lemon (if it needs more acid). You want it to be runny, not gloppy (it will thicken as it cools in the fridge).
Items you can prep ahead (optional)
- Boil 1 lb yellow potatoes + season them (see recipe)
- Chop 1 large English cucumber (2 cups)
- Chop ½ bunch radishes (1 cup)
- Thinly slice 1 cup (5 oz) sugar snap peas
- Chop ½ bunch scallions
- Make Tahini Dill Sauce – then follow the recipe to make the dressing
- Prep any toppings or protein to serve with
Substitutions:
- Use about 4 cups worth of any raw crunchy spring veggie. You could also sub in blanched asparagus or green beans.
- Sub 1 tbsp soy sauce for the miso paste.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Sauce/dressing: in the fridge for up to 6 days or freeze for up to 2 months.
Leftovers + Repurposing:
- The salad is best at room temperature. Pop it in the microwave for 10-15 seconds to take the chill off or let it sit out for 20-30 minutes before serving.
- The salad will need reviving since it will have soaked up most of the dressing. Add a squeeze of lemon and sprinkle of salt and toss again, then serve topped with more dressing and plenty of toppings – feta, nuts, herbs, etc….
- If the dressing is thick or you’re running low, you can add equal amounts of lemon and tahini to stretch it (more lemon if it’s too thick) and season with more salt.
leave your comments!