The Washington Post

Plum and Radicchio Salad With Tahini Yogurt Dressing

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4 servings (makes 7 cups)

This stunning, purple-hued, Mediterran­ean-inspired salad combines tart, bitter and sweet flavors with crunchy, creamy, chewy textures.

Total time: 20 mins

The dressing can be refrigerat­ed for up to 4 days. The dressed and assembled salad can be refrigerat­ed for up to 2 days.

Adapted from “Good for Your Gut” by Desiree Nielsen (Penguin Canada, 2022).

Ingredient­s For the dressing

1/ cup unsweetene­d, plain

2

coconut yogurt

2 tablespoon­s well-stirred tahini

1 tablespoon fresh lemon juice 1 clove garlic, finely grated or pressed

1/ teaspoon fine salt

2

1/ teaspoon granulated sugar

2

1/ teaspoon ground sumac

2

1/ teaspoon crushed red pepper

4

flakes

Water, as needed

For the salad

1 small head red radicchio (8 ounces), cored and finely shredded

4 firm red or black plums (12 ounces total), pitted and sliced 1/ cup raw walnuts, chopped

2

3 large Medjool dates, pitted and chopped

1/ cup fresh mint leaves,

4

chopped or thinly sliced into ribbons

Steps

Make the dressing: In a small bowl, whisk together the coconut yogurt, tahini, lemon juice, garlic, salt, sugar, sumac and red pepper flakes. If the dressing is too thick, add a little water to loosen.

Make the salad: In a serving bowl, toss the radicchio with half of the dressing. Layer the plums, walnuts, dates and mint on top. Drizzle on the remaining dressing, or serve it on the side.

Nutrition | Per serving (13/ cups): 274

4

calories, 6 g protein, 31 g carbohydra­tes, 17 g fat, 4 g saturated fat, 0 mg cholestero­l, 318 mg sodium, 5 g dietary fiber, 22 g sugar

Recipe tested by Joe Yonan; email questions to food@washpost.com

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