When I was in high school, we would drive an hour to Berkeley for concerts, nose rings, vintage shopping on Telegraph Avenue, and that salad. It was a colorful, fully loaded leafy salad we all loved, and it would power our day. Crunchy lettuces, mixed beans, seeds, carrot coins, and croutons were all staples, with a creamy, but not-too-creamy, zesty dressing. If you’re looking for a meal-size salad, this is it. And, by all means, if you have radicchio, add some of that as well. This is great with the orange-tahini dressing included here.
- Shred the lettuce, or leave it intact, and place it in a large bowl. Add the tomatoes, beans, chickpeas, celery, carrot, and croutons.
- In a small bowl, whisk together the tahini, orange juice, ponzu, and honey.
- Toss the salad well with as much or as little of the dressing as you like; any leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days.
- Serve the salad family-style, topped with the sunflower seeds.
Reprinted with permission from Super Natural Simple. Copyright © 2021 by Heidi Swanson. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © Heidi Swanson