Google Garden Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refreshing mix of crisp greens, cherry tomatoes, cucumber, and avocado, tossed in a zesty lemon-tahini dressing that highlights garden-fresh flavors. This Mediterranean-inspired salad recipe (vegan), ready in about 15 minutes, pairs mixed salad greens, cherry tomatoes, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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

• 5 oz mixed salad greens
• 1 cup, halved cherry tomatoes
• 1/2, thinly sliced cucumber
• 1, diced avocado
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water
• 1/2 clove, minced garlic
• 1/4 tsp salt

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, 2 tbsp water, 1/2 minced garlic clove, and 1/4 tsp salt until smooth and emulsified.
2. Step 2: Place 5 oz mixed salad greens in a large bowl, then add 1 cup halved cherry tomatoes, 1/2 thinly sliced cucumber, and 1 diced avocado.
3. Step 3: Drizzle the entire dressing over the salad and toss gently with clean hands for 1 minute until all ingredients are evenly coated and the dressing clings to the greens.
4. Step 4: Serve immediately on chilled plates, ensuring each bite has a balance of creamy avocado and bright lemon notes.