Breakfast Salad with Green Tahini-Lime Dressing

I enjoy a green smoothie for breakfast every single morning. I could most likely fill an encyclopedia with the plethora of fruity combinations with which I’ve experimented when blending up smoothies. I would happily compose a three-movement symphony devoted to smoothies and hire a professional orchestra to share my musical praises with the world from the top of a mountain. Yeah. I like smoothies.

Thus, it may surprise, perhaps even shock, you to learn that yesterday, my morning meal did not consist of a smoothie. *Pause for a chorus of gasps.* You see, glowing in the fruit crisper of my refrigerator yesterday lay a perfectly ripe, juicy peach; an impeccably musky-sweet Ataulfo mango; and a pint of edible rubies that some refer to as strawberries. Contemplating a standard smoothie, I encountered two potential complications: 1.) Fresh fruit blends up infinitely inferior-ly to frozen and the end product of pureed fresh fruit lacks the creamy, frosty texture of frozen. 2.) I wanted to fully experience the pure taste of each peak-quality piece of fruit, and smashing them together in a smoothie would disguise their individual flavors.

Calling upon Gena for inspiration, as I often do, I recalled her two recipes for breakfast salad and decided that yesterday would serve as a prime opportunity to experiment with a version of my own. I employed butter lettuce and baby spinach for the leafy green base, seeing as their mild flavor profiles wouldn’t overpower the fruit or affront the just-waking palate in the morning hours, and threw in a cucumber for a textural interest. The creamy, tangy, and slightly sweet dressing sports a deep green hue, as well as a nutritional boost, from a hint of spirulina. I served this with a handful of millet puffs mixed in, but brown rice puffs, any non-fruity granola, or a handful of toasted nuts would also work nicely. Otherwise, the salad makes a delicious and filling breakfast on its own!

Breakfast Salad with Green Tahini-Lime Dressing (Can be Raw, Soy Free, Oil Free, Nut Free)

Serves 1.

Salad Ingredients:

  • 5 medium tender lettuce leaves, cut into chiffonade (I used butter lettuce)
  • 1 cup baby spinach, coarsely chopped
  • 1 ripe peach, diced
  • 1/2 large mango, diced
  • 10 small strawberries, halved
  • 1 baby cucumber, thinly sliced
  • 1 tbsp hemp seeds

Dressing Ingredients:

  • 1 tbsp tahini (use unroasted tahini for a completely raw breakfast)
  • 1 tbsp lime juice
  • 1 tbsp coconut water (or nondairy milk of choice)
  • 1 tsp date syrup (or other liquid sweetener of choice)
  • 1/2 tsp spirulina powder

Place all salad ingredients in a large bowl and toss to combine.

In a small bowl, whisk together all the dressing ingredients until smooth. Pour the dressing over the fruit mixture and toss to coat evenly.

Recipe submitted to Wellness Weekend.

Breakfast Checklist: Protein—tahini. Whole Grain—millet puffs. Fruit—peach, mango, strawberries. Leafy Green—butter lettuce, spinach. “Super Food”—hemp seeds, spirulina. Added Veggie Bonus!—cucumber.

Local Ingredients: Butter lettuce from the Troy Kids’ Garden, spinach from Harmony Valley Farm, strawberries from Driftless Organics, cucumber from Canopy Gardens.

Comment Provoking Questions: What are your favorite fruits to enjoy straight-up? What would you do to reveal your love of smoothies to the world? How do you feel about salads for breakfast?

Until next time, Ali.

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4 thoughts on “Breakfast Salad with Green Tahini-Lime Dressing

  1. Hannah says:

    I’m a big fan of ignoring social conventions regarding what foods are appropriate for what meal times, so I say a great big hurrah to this deliciousness for breakfast!

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