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.
Ingredients
Salad
1 heads
green leaf lettuce
rinsed and spun dry
3 medium
kohlrabi
peeled, sliced, and cut into strips
1 large
cucumbers
sliced
2 handfuls
nasturtium flowers
Dressing
6 tablespoons
extra virgin olive oil
4 tablespoons
freshly squeezed
lemon juice
2 tablespoons
water
2 tablespoons
sesame tahini
(or raw cashew butter)
1 cloves
garlic
peeled
½ teaspoons
sea salt
1 handfuls
dried dill
(or 2 teaspoons dried)
