Anti-Inflammatory Green Salad with Lemon-Tahini Dressing
A vibrant salad packed with anti-inflammatory greens and a creamy lemon-tahini dressing to support clear skin and reduce inflammation. This mediterranean-inspired whole30 (anti-inflammatory, whole30) ready in about 10 minutes blends chopped mixed greens, halved cherry tomatoes, thinly sliced cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 200 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups, chopped mixed greens
- 1 cup, halved cherry tomatoes
- 1/2, thinly sliced cucumber
- 1, juiced lemon
- 2 tbsp tahini
- 1 clove, minced garlic
- 2 tbsp water
Instructions
- Step 1: Whisk 1 tbsp lemon juice, 2 tbsp tahini, 1 minced garlic clove, and 2 tbsp water in a small bowl until smooth and emulsified with no streaks.
- Step 2: Place 3 cups chopped mixed greens in a large bowl, then top with 1 cup halved cherry tomatoes and 1/2 sliced cucumber.
- Step 3: Drizzle the dressing over the salad and toss gently with tongs until all ingredients are evenly coated and the greens are lightly glistening with dressing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anti-Inflammatory Green Salad with Lemon-Tahini Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Anti-Inflammatory Green Salad with Lemon-Tahini Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Anti-Inflammatory Green Salad with Lemon-Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anti-Inflammatory Green Salad with Lemon-Tahini Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Anti-Inflammatory Green Salad with Lemon-Tahini Dressing whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
