I love making big salads in the summertime with the abundance of fresh, organic vegetables we have growing in our garden. Each day it's a different salad. Sometimes I get on a kick and will use the same vegetables and dressing for days in a row. Lately I've been making this amazing Creamy Lemon-Dill Dressing. It's so good, I usually double the recipe below so I can have leftovers for the next day!
I've been posting photographs and the occasional recipe (or at least the ingredients) to my Instagram account. So be sure to go there to get the scoop on how I live this organic, gluten-free, whole foods lifestyle daily with five children.
If you are not familiar with nasturtium or kohlrabi….let me explain. First off, it's great for our bodies and our taste buds to experience new flavors and new plant chemicals. Remember, your genetics have less to do with your health than the environment that they are exposed to. Research has discovered over tens of thousands of miraculous plant chemicals in the last few decades, and it appears that each plant has it's own powerful array of these compounds.
The nasturtium plant is an annual that produces beautiful bright orange edible flowers and tender green leaves, both of which have a delicate peppery flavor. They are great companion plants for your garden, attracting beneficial predatory insects. Kohlrabi is a cruciferous vegetable, sometimes known as a German turnip, that is delicious either raw or cooked. I prefer eating it raw in salads, or as an alternative to chips for homemade dips. We use the tender, mild tasting greens as wraps in place of tortillas.
Nasturtium and Kohlrabi Salad with Creamy Lemon-Dill Dressing
Use this dressing to drizzle over your favorite salad or use my suggestion below for a simple salad with lovely flavors!
Salad:
1 large head green or red leaf lettuce, rinsed and spun dry
2 to 3 medium kohlrabis, peeled, sliced, and cut into strips
1 large cucumber, sliced
a few handfuls of fresh nasturtium flowers
Dressing:
6 tablespoons extra virgin olive oil
4 tablespoons freshly squeezed lemon juice
2 tablespoons water
2 tablespoons tahini or raw cashew butter
1 garlic clove, peeled
1/2 teaspoon sea salt
small handful fresh dill or 2 teaspoons dried
Place all of the ingredients for the salad into a large bowl and toss together.
To make the dressing, add all ingredients, except for the dill, to a blender and blend until smooth and creamy. Add the dill and blend on a low speed until combined. You don't want to over blend the herbs, otherwise your dressing will be green instead of white with green flecks.
Serve salad with dressing. Store extra dressing in a glass jar in your refrigerator for up to 10 days. Source: www.NourishingMeals.com
More Summer Salads:
Raw Mediterranean Kale Salad
Raw Kale and Avocado Salad
Asian Chicken Salad with a Soy-Free Dressing
Latest NEWS:
This evening we have another book signing and cooking demo for our Whole Life Nutrition Cookbook! Come join us at the downtown Bellingham Food Co-op at 6:30pm today, July 10th, for some raw superfood fudge and other tasty treats. You can pre-register here to save your spot (limited seating)!
Tom also has another Progressive Practitioner Coaching Program beginning July 22nd! This course is for health care practitioners only, or those who have a strong background in biochemistry.Treat the Root– Not Just the Symptoms
"As I began researching the causes behind the diseases we’re all seeing in clinical practice, I began to find how interconnected the pieces are—how the foods we consume are aggravating the most common problems being treated today, how the toxins we’re exposing ourselves to are tearing down our systems—and how the protocols many practitioners follow are simply ineffective and unsupported by the latest research."
Subscribe to this blog via Email
Follow me on Facebook
Follow me on Twitter
Follow me on Instagram
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: 
I only encountered a kohlrabi in my kitchen for the first time in my life a few months ago. A friend brought it over from her garden. Maybe I'll make this salad if she brings me another! We are always swimming in nasturtium plants around here. They never stop! Why I ever *bought* nasturtium seeds is beyond me. All I had to do was find some nasturtiums growing in our neighborhood and acquire some that way. The dressing for this salad looks lovely!
ReplyDeleteJennifer- Look for kohlrabi at your local food co-op as well. I've been harvesting the little fruit/seed pods from the dying flowers and plan to lacto-ferment them. They are so flavorful and spicy….you might want to try this as well. :)
DeleteHi Ali,
ReplyDeleteDo you use raw tahini or regular with roasted sesame seeds in this recipe?
I was also curious if you have a preference for the tahini or cashew butter? It looks so delicious in your instagram pictures drizzled over lettuce!! There is one picture in your instagram from summer that still makes my mouth water--
bbq chicken stuffed into baked sweet potatoes, kabocha squash, and greens with creamy lemon dill dressing. Do you remember if you used tahini or cashew?
Thank you!!!!!!