Strawberry-Rhubarb Spring Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing salad combining sweet strawberries, tart rhubarb, toasted almonds, and a creamy lemon-tahini dressing. This american-inspired salads (vegan) ready in about 20 minutes pairs strawberries, rhubarb, spring greens 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 240 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.

Prep: 15 min Cook: 5 min Serves 2 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim rhubarb into 1/2-inch pieces and cook in a small saucepan with 1 tbsp water for 5 minutes until tender but still holding shape.
  2. Step 2: Chop 1 cup strawberries into 1/2-inch pieces and combine with cooked rhubarb in a bowl. Let sit for 10 minutes to meld flavors.
  3. Step 3: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, 1 tsp olive oil, and 1/4 tsp salt to create a smooth dressing.
  4. Step 4: Toss 4 cups spring greens with 3 tbsp of the dressing until evenly coated.
  5. Step 5: Arrange dressed greens on a plate, top with strawberry-rhubarb mixture, and sprinkle with 1/4 cup toasted almonds.
  6. Step 6: Drizzle with remaining dressing and serve immediately to prevent sogginess.

Frequently asked questions

How long does Strawberry-Rhubarb Spring Salad with Lemon-Tahini Dressing take to make?

Total time is about 20 minutes (15 min prep + 5 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 Strawberry-Rhubarb Spring Salad with Lemon-Tahini Dressing?

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 strawberries from drying out.

Can I substitute ingredients in Strawberry-Rhubarb Spring 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 Strawberry-Rhubarb Spring 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 Strawberry-Rhubarb Spring Salad with Lemon-Tahini Dressing vegan?

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

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