Blackberry and Tahini Summer Salad

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

oregon berries vegukate blackberry tahini summer salad


For the Tahini Dressing

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

For the Salad

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!