Nasturtium and Kohlrabi Salad with Creamy Lemon-Dill Dressing
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 its 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! Make this a whole meal salad by adding sliced grilled chicken breasts!
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.
Use this recipe in our Meal Planner
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
Email updates.
Add Comment
Comments
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!