Green Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A crisp, vibrant salad with mixed greens and cucumber, topped with a creamy lemon-tahini dressing, ideal for starting reintroduction with a simple, nutrient-dense base. This Mediterranean-inspired Whole30 recipe, ready in about 10 minutes, pairs mixed greens, cucumber, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Prep: 10 min Serves 2 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, minced garlic, 2 tbsp water, and 1/4 tsp sea salt until smooth and creamy.
  2. Step 2: Toss 4 cups mixed greens with 1/2 sliced cucumber in a large bowl.
  3. Step 3: Drizzle 3 tbsp of the lemon-tahini dressing over the salad and toss gently until evenly coated; serve immediately with remaining dressing on the side.

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