Summer Fridays! Cilantro & Hemp Salad On Tahini-Yogurt Toast / by Lindsey | Dolly and Oatmeal


happy summer friday, y'all!  i hope you've had a good week, and that you have some awesome things planned for this weekend.  or maybe your plans are to just chill, which is something i've been super into lately :)  

today's recipe (or lack there of) is really just an idea of things i love, coming together in one place.  last year i discovered salad toast somewhat on accident.  the one ripe avocado i had in the house was super funky, so i had to adapt.  i had already made a little salad that i had wanted to top my avo toast with, so i decided to throw some leftover tahini-yogurt over top of my toast.  it turned out to be one of those simple, accidental, meant-to-be moments, and i've been excited to share it here ever since.  each time i make this the salad is different according to what season it is, or what's in my fridge on a given day.  

today, i made a hemp-y cilantro salad because my little baby cilantro plants (that i sprouted from seed!) are mature enough to be eaten, and there's nothing my husband and i love more than cilantro's just-picked fragrance - so in it went!  hemp seeds just add a bit of texture, and tomatoes and cucumber slices (also from my garden!) because they were what was hanging around and most fresh on my counter.  i personally like using a hearty piece of bread, like a focaccia here (i linked to the gf brand i love below in the ingredients), but a slice of toast should work just fine in a pinch.    and you may recognize the tahini-yogurt from a bunch of recipes on my site.  sorry it's so ubiquitous, but it's soooo good, you guys.  

anywho, here's my personal serving of summer on a plate.  i hope you enjoy or at least find some inspiration in this teeny recipe! 

xo's!



cilantro hemp salad on tahini-yogurt toast | v/gf

| serves 2 as a snack |

tahini-yogurt sauce (makes extra)

  • 1/2 cup unsweetened cultured coconut yogurt (or yogurt of choice)
  • 1 1/2 tablespoons tahini paste
  • 1 small clove garlic, minced
  • 2-3 teaspoons fresh lemon juice
  • fine sea salt & fresh pepper, to taste

salad

  • 1 1/2 cups baby greens
  • 1/4 cup sliced baby tomatoes
  • half a small cucumber, sliced thin
  • 2-3 sprigs cilantro, minced
  • 2 teaspoons hemp seeds, more for topping
  • extra virgin olive oil
  • fresh lemon juice
  • fine sea salt & fresh pepper
  • 4 small toasted slices hearty bread or focaccia (i used my favorite gluten-free focaccia), cooled
  • cilantro blossoms, for topping (optional)

method

  1. whisk together the tahini sauce transfer to a lidded jar and place in the fridge until ready to use.  leftovers can be stored in the fridge for up to 1 week.
  2. toss together the greens, tomatoes, cucumber, cilantro, and hemp seeds.  drizzle in a bit of olive oil (about 1-2 teaspoons), a spritz of lemon juice, and salt and pepper to taste.  toss everything together once more.  taste and adjust if necessary.
  3. spoon a good amount of the tahini-yogurt sauce onto each piece of the cooled bread.  divide the salad between each piece of toast and top with more hemp seeds and cilantro blossoms if using.

enjoy!


similar recipes:


 tomato toast w/ macadamia ricotta & shiso

tomato toast w/ macadamia ricotta & shiso

 summer socca salad w/ burst tomatoes & roasted zucchini

summer socca salad w/ burst tomatoes & roasted zucchini

 miso-tahini avocado toast w/ black sesame gomasio

miso-tahini avocado toast w/ black sesame gomasio