Nasturtium and Kohlrabi Salad with Creamy Lemon-Dill Dressing
Ali Segersten Jul 10, 2014 3 comments
One of my favorite things about summer is heading into the garden and creating a salad from whatever is growing that day. The abundance of fresh, organic vegetables feels like a gift from the Earth—and every bowl is a chance to get creative. Lately, I’ve been hooked on this light and crunchy kohlrabi salad, drizzled with a creamy lemon-dill tahini dressing that I seem to make on repeat. I often double the recipe so I have extra for the next day—it’s that good.
I’ve been sharing glimpses of my daily garden-to-table meals (and life with five children!) over on Instagram, including salad combos, fresh harvests, and dressing recipes as they evolve. You’ll often find just the ingredients—because sometimes the beauty of whole foods lies in their simplicity. If you're not following along already, come join me there for more everyday inspiration from our organic, gluten-free kitchen.
A Few Notes on Ingredients You Might Be New To:
Part of the joy of eating seasonally is discovering new flavors—and the powerful plant compounds they bring. Every bite of a new vegetable is a chance to support your health in ways your genetics alone never could. Phytonutrients found in fresh vegetables, herbs, and flowers can help lower inflammation, support detox pathways, and feed a resilient microbiome.
Nasturtium is a vibrant annual that grows bright orange edible flowers and delicate green leaves—both with a zesty, peppery flavor. These beautiful little plants not only brighten your plate, but also attract beneficial insects to your garden. You can replace these bright orange flowers with violets, violas, or any other edible flowers.
Kohlrabi, a member of the cruciferous family (think: broccoli, kale, and cabbage), is wonderfully mild and crisp. I love it raw—shaved into salads or sliced into rounds for scooping up dips. Its greens are also delicious and sturdy enough to use as wraps in place of tortillas.
This salad celebrates the garden in its peak expression: fresh, alive, and full of nourishment. I hope it brings color and vitality to your table too.
Nasturtium and Kohlrabi Salad with Creamy Lemon-Dill Dressing
This crisp summer salad pairs thinly sliced kohlrabi and tender garden lettuces with a creamy lemon-dill dressing that’s both bright and soothing. The dressing is a go-to in my kitchen—herbaceous, tangy, and endlessly versatile. It elevates everything it touches and pairs beautifully with the mild crunch of kohlrabi and the delicate bitterness of fresh greens. Top with edible flowers, scatter fresh dill or parsley, and you have a bowl that’s as beautiful as it is nourishing. To make it a complete meal, simply add sliced grilled chicken or your favorite protein for a light yet satisfying lunch or dinner.
Salad
Dressing
- 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.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Hi Ali,
Do 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!!!!!!
Jennifer- 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. :)
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!