California Summer Salad Bowl with Tahini Lemon Dressing


I imagine that if you follow my site at all you might be confused about what “category” I belong in. Is it a vegan food blog? Is it a vegetarian food blog? Why are there recipes for meat!?

Let’s talk about it. 

I consider myself to be a flexitarian. It’s not a made up word guys. Trust.

Basically I’m just a vegetarian who isn’t that strict. Every now and then I like to have a piece of chicken or fish but I don’t eat it every day, and most of my meals are vegetarian or vegan.  As Mark Bittman says in his book How to Cook Everything Vegetarian, “Much of this long-term trend (flexitarianism) is about health, but there is also the desire to treat animals more fairly, an interest in treating the earth more intelligently, a growing awareness that supreme self-indulgence may lead to long-term disaster, and a recognition of the benefits of a more varied diet, one that can’t be described as meat and potatoes.” He also says, “A diet that is high in vegetables, fruits, whole grains, and legumes is a healthier diet than one that isn’t.” 

This is basically the mantra that I follow for my eating and for the recipes that I develop for this site.  I’m not super focused on following a strict vegetarian or vegan diet, but more so finding a balanced, planet-friendly way of eating that let’s my body do all of the things that I want it to do. 

The recipe here is actually more of a guideline for creating a nice big bowl of vegetables plus a recipe for a creamy vegan dressing. I eat this almost every day for lunch with different vegetables based on what is in season. 

Have fun!


California Summer Salad Bowl with Tahini Lemon Dressing


California Summer Salad Bowl with Tahini Lemon Dressing
Serves 1
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Total Time
15 min
Total Time
15 min
For Salad
  1. (Use as little or as much of the ingredients below as you'd like, this is more of a guideline)
  2. romaine lettuce
  3. red cabbage
  4. tomatoes
  5. cucumber
  6. fresh basil
  7. grated carrot
  8. avocado
  9. sunflower seeds
  10. sliced almonds
  11. hemp hearts
For Dressing
  1. 1/4 cup tahini (unsalted)
  2. juice of half lemon
  3. warm water (about 1/2 cup an maybe some more)
  4. pinch of kosher salt
  1. Assemble salad to you liking, and feel free to substitute different vegetables that may be in season.
  2. To make dressing, combine tahini and lemon juice using a fork. Mixture will become stiff. Add warm water, little by little whisking in with fork until smooth and the desired consistency. Store any additional dressing in the fridge.
  3. Dress salad and serve immediately.
The Sea Salt