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Telegraph Rainbow Salad
4
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
4-5
handfuls of baby romaine or Little Gem lettuce
Jump
Handful of cherry tomatoes, halved
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¾ c
kidney beans
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¾ c
chickpeas
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1
celery stalk, thinly sliced
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1
carrot, scrubbed and sliced into thin coins
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Big handful of whole grain croutons or crumbled Lemon- Garlic Pita Chips
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¼ c
tahini
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c
freshly squeezed orange juice
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2 tbsp
ponzu or 1 tablespoon tamari
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1 tsp
honey
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c
toasted sunflower seeds, to serve
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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.

Directions

  1. Shred the lettuce, or leave it intact, and place it in a large bowl. Add the tomatoes, beans, chickpeas, celery, carrot, and croutons.
  2. In a small bowl, whisk together the tahini, orange juice, ponzu, and honey.
  3. 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.
  4. 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

Super Natural Simple

Heidi Swanson

Book Cover