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! 


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


  • 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)


  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.


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