Summer Squash Salad with Greens, Lentils, Radish, Lemon-Tahini Dressing, and Toasted Pumpkin Seeds | CUESA

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Summer Squash Salad with Greens, Lentils, Radish, Lemon-Tahini Dressing, and Toasted Pumpkin Seeds

Source:

Sascha Weiss, Project Juice  

This recipe was demonstrated for CUESA’s Market to Table program on June 11, 2016.

Serves 4-6

INGREDIENTS

Lentils
1 cup Beluga lentils
1 tablespoon olive oil
1 teaspoon lemon juice
Pinch sea salt
1 tablespoon chopped fresh dill

Dressing
½ cup tahini
3 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons chopped dill
1 tablespoon olive oil
¾ cup water (as needed)
Sea salt, to taste
Fresh ground black pepper, to taste

Salad
2 cups collard greens (or dino kale), washed and sliced into ⅛inch strips
2 cups summer squash (mix of green and yellow) shaved on a mandolin
3 cups mixed salad greens
2 radishes, washed and shaved on a mandolin
1 cup cucumber slices (⅓ inch thick)
2 tablespoons pumpkin seeds, toasted

PREPRARATION

For the lentils: Simmer in water until soft but not falling apart. Toss with the olive oil, lemon juice, sea salt, and dill. Set aside.

For the dressing: Add all ingredients to a bowl and whisk to combine, or pulse in a blender until combined. Thin with water as needed, and season to taste. For the salad: Combine all ingredients except the pumpkin seeds in a bowl. Add the dressing to taste, and toss well. Divide the salad among bowls and top with seasoned lentils and toasted pumpkin seeds.

Photo by Theresa Nguyen.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »