Nasturtium and Kohlrabi Salad with Creamy Lemon-Dill Dressing
This crisp summer salad pairs thinly sliced kohlrabi and tender garden lettuces with a creamy lem
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Cooking tools:
- Blender
- Salad spinner
- Citrus press
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 head green leaf lettuce, rinsed and spun dry
- 3 medium kohlrabi, peeled, sliced, and cut into strips
- 1 large cucumbers, sliced
- 2 handfuls nasturtium flowers
- 6 tablespoons extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 2 tablespoons sesame tahini (or raw cashew butter)
- 1 clove garlic, peeled
- ½ teaspoons sea salt
- 1 handful dried dill (or 2 teaspoons dried)
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