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Salad Time with Elaine

I asked my friend Elaine over for her belated birthday lunch. She's a very active cruise line agent and for this reason, it's a treat to spend some quality bonding time. That is, when we can steal it. Today was the day. We can talk sharing for hours, literally. This lunch was so much fun as usual. Great day!

Lunch consisted of a Lemon Zucchini Galette, this healthy salad thrown together with tahini, turmeric, and garlic. We had some cappuccino with some special espresso from my neighbourhood cafe and my Vitamix!

Elaine and I have fun unconditionally...even with the scent of garlic everywhere! I'll save the galette recipe for another time. Gotta get this post up on her Facebook to share the recipe for the dressing with her good buddies. Happy belated b'day girlfriend. Looking forward to a gazillion other special lunches together.

Baby Greens with Watermelon Radish, Grape Tomatoes, Sesame and Lemon Tahini Honey Garlic

Serves 4 to 5

10 ounces Baby Greens

¼ cup Watermelon Radish, sliced thin rounds and cut into eights

4 Crimini mushrooms, sliced

4 grape tomatoes, halved

1 small carrot, thinly sliced

4 tablespoons, toasted sesame seeds and or sunflower seeds or both

Mix the above ingredients in a large bowl.

Lemon Tahini Honey Garlic Dressing

¼ cup tahini (sesame seed butter)

¼ cup olive oil

Rind of one lemon, 1/4 cup lemon juice

¼ cup apple cider vinegar

1 teaspoon turmeric

1 clove garlic, medium

1 tablespoon honey

2 tablespoons water or more to thin out, if necessary

Pink Himalayan sea salt and freshly ground black pepper to taste

Whisk all the ingredients together until smooth. Spoon over salad until lightly dressed. Reserve leftover dressing for another day or as a marinade for fish or chicken.

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