This salad is zingy, sweet, and made my dad ask me for its recipe! Blending sweet mini peppers into a creamy dressing is the only way I’ll be utilizing bell pepper-type produce this summer.
Scroll down for the recipe
3-4 servings of arugula
1 cup blueberries
1/4 cup chopped almonds or cashews
3 sweet mini peppers (or one orange bell pepper)
1 Tbsp tahini
2 Tbsp greek yogurt
1 Tbsp lemon juice
2 Tbsp honey
1/2 tsp ginger paste or minced
1/2 tsp sea salt
In a small dry pan, roast your nuts on low-medium heat for 5 min or until the almond edges start to brown. It’ll smell toasty and fatty! Now keep that pan in the fridge for a few minutes while you assemble your salad.
In a food processor, blitz tahini, lemon juice, honey, ginger, salt, and a drizzle a round of olive oil on top. The final dressing should be smooth and peachy looking.
After blending, taste for a flavor check. Too tahini-y? Add lemon juice. Too lemony or sour? Add more honey. Too sweet? Maybe one more sweet pepper/a chunk of the bell pepper.
Gather your arugula and blueberries in a large bowl. Spoon your peachy looking dressing generously! Don’t forget your almonds. They’re chilled and ready to join the pepper party.
Your average baby spinach salad bag will work here. I just hate spinach ://
I don’t say this lightly, but you CAN use almond butter here instead of tahini. Pls don’t ask if peanut butter works. Or try it and tell me how it was.
Direct any questions or comments you have to my instagram at: @reeniekarim