This sesame spinach salad can be anything from a little side salad to an entree, just add strawberries, grilled chicken, dried cranberries, avocado… (you get the idea).
If I find something I love to eat I can be insanely persistent. Sometimes I get sick and tired of it and won’t be able to eat it for a long while. I knew I have a problem when I came home with another pound of sesame seeds. Buying sesame seeds by the pound might be already a problem maybe with the exception of bagel bakeries. Lately, they are everywhere to find: in my granola, salads, cake, bread, dessert… and this sesame chicken. I always had a love for nutty flavors and I also rediscovered tahini.
I find myself chewing veggies and salad more often if they are readily available or just need a few steps like reheating or chopping. And if I have a dressing or sauce in my fridge for drizzling and adding more flavor, that’s just perfect. I am working on reviving my routine roasting my veggies once a week. This will prevent me from attacking the cookie jar (no doubt, maybe, probably most of the time).
sesame spinach salad
You can find tahini in almost every hummus recipe (check out my recipe for caramelized red onions hummus with Dijon mustard and thyme). Tahini tastes like peanut or almond butter without the sweetness. It’s very rich and creamy and gets along with many flavors. This dressing is also perfect for roasted veggies like cauliflower and broccoli, grilled salmon, chicken, and lamb. Double or triple the recipe and you will have a nice jar of salad dressing in your refrigerator for days.
- 3 tablespoons tahini (sesame paste)
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon soy or tamari sauce
- 1 ½ tablespoons honey
- ½ teaspoon sesame oil
- 60 g / 2 cups fresh baby spinach,
- 4 tablespoons sesame seeds
- For the sesame dressing stir tahini, rice vinegar, soy or tamari sauce, honey, sesame oil until well combined.
- Place the sesame seeds in a dry skillet over medium heat and toast stirring occasionally until lightly browned. Remove from the skillet and let cool.
- Rinse the spinach in cold water and spin it dry in a salad spinner.
- Divide the spinach between two bowls and drizzle each bowl with sesame dressing and sprinkle with toasted sesame seeds.