Lettuce Salad with Dates
This lettuce salad with tahini dressing is a celebration of flavors. Tender lettuce, crisp cucumbers, radishes, avocado and herbs, paired with sweet and spicy tajin dates make this salad balanced and absolutely delicious.
Servings: 6
Ingredients
- 2 ears corn
- 2 heads Butterhead lettuce
- ½ cup fresh mint
- ½ cup fresh Dill
- 5 radishes thinly sliced
- 2 Persian cucumbers cut into chunks
- 1 avocado sliced
- ½ cup Natural Delights Medjool Date Strips with Tajin
- 1 tbsp Sesame seeds
Dressing:
- 2 tbsp tahini
- ¼ cup olive oil
- 1 tbsp lemon juice
- 1 garlic
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp water
Instructions
- Preheat the grill to medium high. Once the grill is ready, place the corn on the grates and grill for 10 to 15 minutes, rotating every 3 minutes so it grills evenly.
- Once the kernels are charred to your liking, remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the kernels off the cob and set them aside.
- Make the dressing by placing the tahini, olive oil, lemon juice, garlic, salt, pepper and water in a jar. Seal the lid and shake the jar for 10 to 20 seconds until the dressing comes together.
- Arrange the butterhead lettuce leaves on a large platter. Spread the mint leaves and dill followed by the thinly sliced radishes and cucumbers.
- Arrange the avocado slices on the salad as well. Chop the date strips into smaller pieces and add them to the salad.
- Drizzle with the dressing and serve.
Video
Notes
- You can use butterhead lettuce, romaine, spring mix or baby spinach as a base for this salad.
- As for the nuts, chopped walnuts, almonds or hazelnuts would also work.
Nutrition
Calories: 212kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Sodium: 114mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2390IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg