Everyday Big Green Salad with Lemon-Tahini
10 min · 2 servings
Why it works
A default side salad that adds fibre and colour to any meal, with a tahini-lemon dressing that replaces the sugar and seed oil in bottled dressings.
Ingredients
- 4 handfuls mixed salad leaves
- 1 handful cucumber, diced
- 1 handful cherry tomatoes, halved
- 1 handful carrot, grated
- 2 tbsp mixed seeds (pumpkin, sunflower)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 splash water
- 1 small clove garlic, grated
- to taste salt
Method
- Make the dressing first: whisk the tahini and lemon juice in a bowl. It will thicken and seize - keep going.
- Add the grated garlic, a pinch of salt, and then water a teaspoon at a time, whisking, until it loosens into a smooth, pourable cream.
- Put the leaves, cucumber, tomatoes and carrot in a large bowl.
- Pour over about two-thirds of the dressing and toss with your hands until every leaf is lightly coated. Add more dressing if you want.
- Scatter the seeds over the top and serve straight away.
Swaps
Add a can of chickpeas or a couple of boiled eggs to turn it into a lunch. Any leftover dressing keeps 3 days.
Estimate per serving: ~210 kcal · 7 g prot · 12 g carb · 15 g fat
FAQ
Which foods cause the most bloating?
Common culprits are carbonated drinks, very salty and ultra-processed foods, sugar alcohols like sorbitol and xylitol, and, in sensitive people, beans, onions, cabbage and dairy. Reactions vary a lot from person to person.
What should I eat to reduce bloating?
There is no miracle food, but a plate built on cooked or roasted vegetables, lean protein, healthy fat (olive oil, avocado) and little salt or ultra-processed food tends to feel lighter. Water through the day and fiber added gradually help digestion work better.
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General wellness information, not medical advice. See a health professional about persistent symptoms.