Nasturtium and Kohlrabi Salad with Creamy Lemon-Dill Dressing

Ali Segersten Jul 10, 2014

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.

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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!

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