Carrot & Apple Salad W/ Light Tahini Dressing

Adeena Sussman zariz

  1. Preheat the oven to 350°F. Arrange the pumpkin seeds on a small rimmed baking sheet. Stir in the olive oil and season with a pinch of salt. Toast until fragrant, 6 to 7 minutes.

  2. Zest and juice the lemons into a salad bowl (you should have about 1 tablespoon zest and ⅓ cup juice). Whisk in the tahini and the teaspoon salt.

  3. Using the thin slicing blade of a food processor, a mandoline, or a sharp knife, thinly slice the carrots and apple; transfer them to the salad bowl and gently toss with the dressing. Fold in the dill, onion, and chile.

  4. Before serving, season with salt and pepper to taste and top with the toasted pumpkin seeds.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Loading...