To enjoy a delicious salad that will surely wrap you in the moment, you need two things: seasonal produce grown with loving care and a balanced dressing made with a good fat, a lively acid, a touch of sweetness and a pinch of salt. This Spring Salad recipe from Nourish does just that.

This salad is garnished with Spring flowers from the kitchen garden at Nourish – kale flowers, red winged sorrel, and pansies.


Grain of choice, cooked and cooled {we used kamut}

Fresh mesclun greens & dandelion greens

Radishes roasted in pomegranate molasses {or lemon zest}

Hop shoots sauteed with garlic {asparagus works too!}

Cucumber ribbons

Almond feta {see nettle pesto pasta recipe in the journal on the Nourish website}

Fresh lovage {or any soft herb of your choice – Basil, parsely etc…}


Cook grain or legume choice

Sautee or roast any vegetables of your choosing

Chop or peel cucumbers into ribbons

Finely chop herb of choice for garnish

Orange Ginger Tahini Dressing

Combine all ingredients with a generous serving of salad dressing and garnish with fresh herbs or edible flowers.


2 Tbls minced ginger

1 tsp minced garlic

Zest of 2 oranges

½ cup fresh orange juice

Juice of 1 lime

1 Tbls maple syrup

½ cup tahini

3 Tbls Apple cider vinegar

2 Tbls toasted cumin seeds

1 tsp salt

½ cup neutral oil {like sunflower, non GMO canola, or avocado}


Place all ingredients {except oil} in blender. Blend until smooth then slowly pour in the oil. It will emulsify the dressing. Alternatively, grate {or chop everything super fine}, and whisk it all together in a bowl, streaming in the oil as you whisk.