Rating3.5/5 (from 2 ratings)3.5
Yieldserves one for a BIG meal (like I eat), or two as a lighter meal
2 cup spring mix or baby greens, CHOPPED
1 ear of corn
1 stalk of celery
2 pickles, chopped
2 tablespoon raw tahini
1 tablespoon apple cider vinegar
1 squirt agave nectar
1 pinch sea salt
1 dash black pepper
6 sheets nori (give or take)
1. Cut kernels off of the ear of corn, and chop the celery and pickles into small pieces (about the size of the corn kernels).
2. Toss the greens, corn, celery, and pickles in a bowl.
3. In a small bowl, mix the tahini, vinegar, generous squirt of agave, salt, and pepper with a fork until blended. Slowly add filtered water until you get a nice, creamy texture. Taste, and add more salt or pepper if you like. It should have a tangy, almost yoghurt-ey taste.
either: 4. Take a sheet of nori, and spread some dressing on it (generously!) with a spoon. Pile on some of your chopped salad, roll up, and eat! Dip in the leftover dressing.
or: 4. Take a sheet of nori, pile on some of your chopped salad, and roll up. Dip in the tangy dressing, and eat!
Minibeast's ThoughtsBy minibeast
As much as I love salad, sometimes I get tired of eating it with a fork (>_
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note