Vegan Plum and Radicchio Salad with Tahini Yogurt Dressing from Desiree Nielsen’s Good for Your Gut
This salad is full of flavourful Mediterranean ingredients like bitter radicchio, tart plums, crunchy walnuts, and creamy yogurt. We really do not eat enough bitter vegetables because our palettes tend to be overly used to salty and sweet foods. Bitter greens such as radicchio and rapini stimulate digestion and are a wonderful balm for someone who craves sweets. Mint adds another layer of flavour to this special salad and helps to soothe the gut.
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Servings: 4 servings
Ingredients
- TAHINI YOGURT DRESSING
- ½ cup 125 ml coconut yogurt 2 tablespoons (30 ml) tahini
- 1 tablespoon 15 ml freshly squeezed lemon juice
- 1 small clove garlic - grated with a microplane
- ½ teaspoon 2 ml salt
- ½ teaspoon 2 ml organic cane sugar
- ½ teaspoon 2 ml ground sumac
- ¼ teaspoon 1 ml red chili flakes
- PLUM AND RADICCHIO SALAD
- 1 small head red radicchio - finely shredded
- 4 firm black or red plums - pitted and sliced
- ¼ cup 60 ml raw walnuts, chopped
- ¼ cup 60 ml Medjool dates, pitted and chopped
- ¼ cup 60 ml fresh mint leaves, thinly sliced into ribbons
Instructions
- Make the tahini yogurt dressing: In a small bowl, whisk together the coconut yogurt, tahini, lemon juice, garlic, salt, cane sugar, sumac, and chili flakes. If needed, add 1 to 2 tablespoons (15 to 30 ml) water for desired consistency. Store in an airtight container in the fridge for up to 4 days. (It makes a great veggie dip.)
- Make the plum and radicchio salad: In a medium bowl, toss the radicchio with half of the dressing. Layer the plums, walnuts, dates, and mint over the top of the radicchio. Serve with the remaining dressing on the side.
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