Plum and Radicchio Salad with Tahini Yogurt Dressing
Ingredients
Tahini Yogurt Dressing
- ½ cup 125 mL coconut yogurt 2 tablespoons (30 mL) tahini
- 1 tablespoon 15 mL freshly squeezed lemon juice
- 1 small clove garlic grated with a microplane
- ½ teaspoon 2 mL salt
- ½ teaspoon 2 mL organic cane sugar
- ½ teaspoon 2 mL ground sumac
- ¼ teaspoon 1 mL red chili flakes
Plum and Radicchio Salad
- 1 small head red radicchio finely shredded
- 4 firm black or red plums pitted and sliced
- ¼ cup 60 mL raw walnuts, chopped
- ¼ cup 60 mL Medjool dates, pitted and chopped
- ¼ cup 60 mL fresh mint leaves, thinly sliced into ribbons
Instructions
Tahini Yogurt Dressing
- Make the 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 tablespoons (15 to 30 mL) water for desired consistency. Store in an airtight container in the fridge for up to 4 days. (It makes a great veggie dip.)
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.