Radicchio Salad with Tahini Yogurt Dressing
Desiree Nielsen's gut-healthy salad has radicchio, plums and walnuts then tossed in a creamy Tahini Yogurt dressing
Ingredients
Tahini Yogurt Dressing
- ½ cup coconut or greek yogurt
- 2 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 1 small clove garlic grated with a microplane
- ½ tsp salt
- ½ tsp organic cane sugar
- ½ tsp ground sumac
- ¼ tsp red chili flakes
Radicchio Salad
- 1 small head red radicchio finely shredded
- 4 firm black or red plums pitted and sliced
- ¼ cup raw walnuts chopped
- ¼ cup Medjool dates pitted and chopped
- ¼ cup fresh mint leaves thinly sliced into ribbons
Instructions
Tahini Yogurt Dressing
- In a small bowl, whisk together the coconut yogurt, tahini, lemon juice, garlic, salt, cane sugar, sumac and chili flakes. If needed, add 1 to 2 tbsps of water for desired consistency. Store in an airtight container in the fridge for up to 4 days.
Plum and Radicchio Salad
- In a medium bowl, toss the radicchio with half of the dressing. Layer the plums, walnuts, dates and mint overtop of the radicchio. Serve with the remaining dressing on the side.