While it's full-fledged springtime (summertime?) here in Palm Beach, I know the rest of the country is still in that weird stage of seasonal limbo. Not quite out of winter (I do believe there is still snow on the ground in the northeast...) but definitely feeling the spring shift. This salad was created with all of you in mind. It's bright and sweet and playful, and is sure to elevate your spirit whatever the weather outside. A final celebration of the abundant winter citrus options, and a welcoming of all the fresh greens of the spring harvests. And it's delicious. So, so delicious.
The inspiration for the blood orange + tahini dressing was my simple, beloved preparation of green beans: a squeeze of lemon and a pat of butter. I wanted to reimagine this classic pairing to feel fresh and seasonal, but still simple to create. The combination of blood orange and lemon yields a sweet-tart citrus flavor, which pairs to perfection with rich + creamy tahini (ground sesame seed paste). It's also completely plant-based and vegan + paleo friendly, if that's your thang.
In terms of health benefits, the big standout is the high quality fat from your tahini base. As a general rule of thumb, always be sure to pair your green vegetables with a fat source - many of the vitamins found in greens are fat soluble, and cannot be metabolized + absorbed by the body unless in the presence of a fat source. Dietary fat is also a potent brain-booster in every sense of the word. Anxiety, depression, inability to concentrate, ADHD, memory loss, insomnia, feelings of restlessness, poor cognitive function, chronic fatigue, and brain fog have all been linked to a lack of quality fat within the diet. I personally make sure to include at least one fat source with every meal for elevated energy, heightened alertness, and a stress-free mind.
BLOOD ORANGE + TAHINI DRESSING
- 4 tbsp fresh-squeezed blood orange juice (or any variety of orange juice, as long as it's fresh squeezed)
- 1 tbsp fresh-squeezed lemon juice
- 4 tbsp tahini
- 1 tbsp extra virgin olive oil
- 1 tbsp raw honey
- Salt + pepper, to taste
Prep the dressing: Add all ingredients into a bowl and whisk to combine. Alternatively, you could use a blender. Add salt and pepper to your taste preference.
Make the salad: I steamed a handful of green beans (any variety bean would work well here) and served them over a bed of peppery arugula, segmented citrus, and red onion. Drizzle generously with your dressing.
This post was created in collaboration with Lox Farms, a sweet vegetable farm rooted here in South Florida. If you're local, you can find them Saturday mornings at the West Palm Beach Green Market + Sunday mornings at the Palm Beach Gardens Green Market. Thank you for supporting the wonderful farmers + people who support Solful Health.