This salad is great for celebrations and special occasions. It can also be served as a main dish.
We love lettuce and arugula and we chose to pair them with the sun-dried tomato, the roasted mushrooms for the protein, and the tahini sauce for extra flavor. In the end, we added the croutons along with the roasted pine nuts/walnuts, and the pomegranate for a more festive tone.
This salad is for 3 persons but can be adapted to your personal preferences. Kali orexi!
Colorful green salad with pine nuts, mushrooms, sun-dried tomatoes, and tahini sauce
This salad is great for celebrations and special occasions. It can also be served as a main dish.
Ingredients
- 6-7 lettuce leaves
- 1 arugula bunch
- 1 medium sliced onion
- 2 large sliced white mushrooms
- 6 sun-dried tomatoes whole or cut into small pieces
- olive oil
- roasted pine nuts or fresh walnuts
- pomegranate
- 5-6 croutons
- salt, pepper
For the tahini sauce
- 1 tsp. tahini
- 1 tsp. mustard
- 50 ml olive oil
- half a lemon
Instructions
- Wash the arugula and the lettuce well, cut them into large pieces, and place them in a bowl.
- Add 3 tbsp of olive oil in a pan and cook the sliced mushrooms in high heat until they turn golden brown.
- Make the tahini sauce by mixing all the sauce ingredients together with the spoon or the blender.
- Add the sun-dried tomatoes, the mushrooms, the onion slices, and drizzle with the tahini sauce.
- Roast the pine nuts for a few minutes (3-4) in high heat in a pan with 1-2 tbsp of olive oil. If you don’t have pine nuts, replace them with fresh walnuts.
- Decorate the salad with pine nuts/walnuts, pomegranate, and croutons.