Summer melon salad. This “recipe,” if you can call it that, just goes to show that 1. simpler is better, always, and 2. food tastes best when it’s in season.
Guys, this salad is so festive! When I saw those teeny tiny beautiful sweet bell peppers at the market I couldn’t resist. They work great in this salad because they’re hearty and crunchy and pair very well with a light and creamy tahini za’atar dressing.
Hello friends! Welcome to my new favorite salad
dressing topping: Kalamata Olive Dressing. It’s made from simple pantry staples (as always, that’s a must!) so you can whip it up nice and quick and slather it on anything from salad greens to roasted potatoes to bread to etc. etc.
This is not your typical salad, guys. It’s a meal of a salad, and there is just so much going on! I may even go so far as to call it “Springtime on a Plate.” Or perhaps, “The Salad to End All Salads.” Or somethin’. I should stop here, I’m not even doing it justice. Aaaaaanyway, I’ll let you be the judge.
I love, love love these hearty wintery salads we’ve been making of late. They are just so delish and satisfying. This Carrot & Kale Salad is a step above though. Why, you ask? Well, because it’s tossed with the most wonderful, creamy, Honey Tahini Dressing.
All that and it’s dairy-free to boot! So, you can use as much of the dressing as you want. Seriously!