Oregon Blackberries are the star of this sweet summer salad. Made with fresh baby greens, juicy cherry tomatoes, vibrant edible flowers, sweet sugar snap peas, creamy avocado, and a delicious garlic tahini dressing, this Blackberry and Tahini Summer Salad is bursting with seasonal flavors.
Recipe by Kate vegukate.com
¼ Cup tahini
3 Tablespoons extra virgin olive oil
3 Tablespoons fresh lemon juice
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1-3 Tablespoons water
6 Cups mixed baby greens
2 avocado, sliced
1 Cup fresh blackberries
2 Cups rainbow cherry tomatoes, halved
½ Cup edible flowers
½ Cup sugar snap peas, halved
¼ Cup pumpkin seeds
Tahini Dressing Steps
Step 1
In a small jar, add tahini, olive oil, lemon juice, minced garlic, sea salt, pepper, and 1 Tbsp. water.
Step 2
Tightly cover jar with a lid and shake very well to combine.
Step 3
If the mixture is too thick, add in another tablespoon of water.
Salad Assembly Steps
Step 1
To a very large salad bowl or platter: add baby greens, cherry tomatoes, blackberries, and sugar snap peas.
Step 2
Gently toss to combine.
Step 3
Top with avocado slices, pumpkin seeds, edible flowers, and a hearty drizzle of tahini dressing.
Step 4
Serve immediately and devour!