Lemon-Tahini Green Salad with Pumpkin Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, nutrient-packed salad featuring crisp greens, fresh vegetables, and a creamy tangy dressing that feels like sunshine in a bowl. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs mixed 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 250 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.

★ 3.5 (11 ratings) Prep: 15 min Serves 2 Mediterranean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, 1 tbsp water, and a pinch of salt in a small bowl until smooth and creamy.
  2. Step 2: In a large bowl, combine 4 cups mixed greens, 1 cup cherry tomatoes, 1/2 cup cucumber, 1/4 cup red onion, and 1/2 cup shredded carrots. Toss gently until evenly distributed.
  3. Step 3: Drizzle the dressing over the salad and toss until all ingredients are evenly coated. Sprinkle 1/4 cup pumpkin seeds on top immediately before serving.

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Frequently asked questions

How long does Lemon-Tahini Green Salad with Pumpkin Seeds take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Tahini Green Salad with Pumpkin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.

Can I substitute ingredients in Lemon-Tahini Green Salad with Pumpkin Seeds?

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 Lemon-Tahini Green Salad with Pumpkin Seeds 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 Lemon-Tahini Green Salad with Pumpkin Seeds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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