3-4
1
¼
3
1
2
1
2
½
½
servings of arugula
cup blueberries
cup almonds or cashews, chopped
sweet mini-peppers (or one bell pepper)
Tbsp. tahini
Tbsp. greek yogurt
Tbsp. lemon juice
Tbsp. honey
tsp. ginger, pasted or minced
tsp. sea salt
Berry Greens Salad with Sweet Pepper Dressing
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.
September 14, 2022
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
