Lemony Fresh Spring Salad

Serves 4


  • 10 cups of your favourite spring salad greens
  • 1 cup cooked chickpeas
  • 1/2 cup pre-soaked raw almonds
  • 2 carrot, julienned
  • 4 green onions, thinly sliced diagonally
  • 2 radish, grated


  • Cooked or smoked salmon
  • Alfalfa sprouts


  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • ¼ cup water
  • ¼ cup extra virgin olive oil
  • 2 clove garlic, crushed
  • 4-6 tsp. zest of organic lemon
  • 1/2 tsp. sea salt

Layer ingredients for salad in order in a large bowl or in two separate bowls.  To make the dressing, whisk all ingredients together in a small bowl.  Pour desired quantity of dressing over salad and top salad with desired garnish(s). Store extra dressing in the fridge for later.

Recipe adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, p.188



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