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Spring Arugula, Apricot, Avocado & Pistachio Salad with a Lemon Tahini Dressing

Shivangi Rao
By Shivangi Rao
Print Recipe Pin Recipe
Course Appetizers, Side Dish, Vegetarian Dishes
Servings 4

Ingredients
  

Ingredients for Salad:

  • 5 oz of washed and dried baby arugula
  • 1 avocado chopped
  • 1 fresh apricot chopped or 7-8 dried apricots chopped
  • 1/4 cup roasted unsalted pistachios

Ingredients for Lemon Tahini Dressing:

  • 2 tbsp Soom tahini
  • 1/2 cup full-fat yogurt if dairy free or doing Whole30, use almond milk yogurt
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 large clove garlic grated

Instructions
 

Instructions for Salad:

  • Assemble all ingredients in a large mixing bowl
  • Drizzle dressing on top and mix well.
  • Serve immediately!

Instructions for Lemon Tahini Dressing:

  • Place all ingredients in a bowl and mix until a thin dressing like consistency forms. Add additional water if needed to thin it (especially if you are using greek yogurt).
  • Adjust seasonings as necessary before dressing salad.