Citrusy Salad with Tahini Dressing | Connie Costello Health Coach

Citrusy Salad with Tahini Dressing

Citrusy Salad with Tahini Dressing

Fennel has a unique phytonutrient, anethole, currently studied for it’s unique anti-inflammatory and anticancer properties but it’s fennel’s unique sweet, anise flavor that makes this salad stand out. The tahini dressing is also worth noting. It is a favorite at home and is perfect for dressing salads and grains. I have a feeling it will become a favorite at your home too.

Citrusy Salad with Tahini Dressing


  • Serves 4
  • 8 ounces mixed greens (6 cups)
  • ½ fennel, sliced
  • 1 red pepper, diced into strips
  • 4 tablespoons pumpkin seeds
  • 2 clementines, peeled and segmented
Lemon Tahini Dressing

  • ½ cup tahini
  • ¼ cup extra virgin olive oil
  • 1½ – 2 lemons, juiced
  • 1 clove garlic
  • 2 teaspoons tamari or shoyu
  • Pinch of cayenne (optional)
  • ¾ cup water
  • Sea salt to taste
Place all ingredients except water in a blender or food processor; blend until smooth. Add enough water to get desired consistency. Allow mixture to set for a half hour if possible to allow flavors to combine. (If you don’t have time for it to sit, it is delicious as is, too!) Taste for salt and add more tamari if needed. Sauce will keep in refrigerator for 10 to 14 days.
Combine all ingredients in a salad bowl and add tahini dressing

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