Warm Spring Vegetable Salad
with Lamb's Quarter and Tahini
by Miriam Meir
The colors!
Ingredients
2 Yukon Gold potatoes, diced
2 medium onions, sliced
2 carrots, diced
1 red beet, peeled and diced smaller than the potatoes
1 bunch lambs' quarter, roughly chopped
2 cups spinach, roughly chopped
1 bunch arugula
2 tbsp fresh oregano, chopped
1 tbsp fresh thyme leaves
2 tbsp olive oil
Salt and black pepper, to taste
For serving:
1 head red leaf lettuce or Boston lettuce
3–4 red radishes, thinly sliced
Tahini sauce: 1 tbsp tahini, 1 tbsp water, juice of 1/2 lemon, sumac (optional), salt to taste
Step 1.
Heat the olive oil in a large skillet over medium heat.
Add the potatoes, onion, carrots, and beet. Cook for 15–20 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Step 2.
Stir in the oregano, thyme, salt, and pepper.
Add the lambs' quarter and spinach and cook until wilted, about 2–3 minutes.
Remove from the heat and stir in the arugula.
Step 3.
Arrange the lettuce on a serving platter. Spoon the warm vegetable mixture over the lettuce.
Top with sliced radishes and drizzle with tahini sauce before serving.
Nutrition (per 1.5-cup serving)
Calories: 150
Protein: 4 g
Carbs: 20 g
Fiber: 5 g
Fat: 7 g
Rich in vitamins A, C, and K, as well as iron and potassium.
Tip
Lamb's quarter is a wild green related to quinoa and spinach. It is rich in vitamins A, C, and K and contains more protein, calcium, and iron than spinach! Use it anywhere you would use spinach. I folded it into a frittata for lunch today, it was delicious.
About Miriam
Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.
As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.
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