Refreshing Fennel & Date Salad with Tahini Dressing
A bright and refreshing fennel, date, and citrus salad tossed in a creamy tahini dressing—perfect as a light side or healthy snack.
Servings 5 people
Ingredients
Salad
- 1 bulb fennel thinly sliced
- 2 blood oranges peeled and sliced into rounds
- 2 Cara Cara oranges peeled and sliced into rounds
- 6-8 Medjool dates pitted and chopped
- 1/2 cup fresh mint chopped
- 1/2 cup fresh parsley chopped
- 1/3 cup fresh dill chopped
- 1/2 cup slivered almonds chopped
- 1/2 small red onion thinly sliced
- flakey salt Maldon & pepper, to taste
Tahini Dressing
- 1/2 cup tahini
- 1/3 cup lemon juice freshly squeezed
- 2 tbsp date syrup Silan
- 1 large garlic clove grated
- 4-6 tbsp water as needed to thin
- Salt & pepper to taste
Instructions
Salad
- Layer the fennel, citrus slices, dates, red onion, and fresh herbs on a large serving platter.
- Sprinkle with slivered almonds.
- Use leftover orange peels to squeeze excess juice over the salad.
- Season with salt and pepper.
Dressing
- In a medium-sized bowl, whisk together tahini, lemon juice, date syrup, olive oil, and grated garlic.
- Gradually add water until smooth and the dressing is thin and smooth in consistency.
- Season with salt and pepper.
To Serve
- Drizzle the tahini dressing over the top of the salad just before serving.
- Finish with a few cracks of black pepper and flaky salt.
- Enjoy!