Easy, Quick, Vegetable Salad with Spicy, Tangy Tahini Dressing

Growing up my dad was always a great cook, but didn’t cook often and mom cooked alright, but was raised in a house that ate your typical Minnesotan diet; bland, boring, with lots of pasta and casseroles.

When I went off to college I honestly had no idea how to cook. I’ve called my parents and grandparents on more than one occasion when I was in the grocery store to ask what isle they thought something was located in and to ask how to cook something. I have in fact googled things such as how to boil chicken, How to cook rice, how to cook eggs, and well you get the story.

Somewhere a long the way, I started getting into health nutrition, baking, and was trying to make myself wife material. Over that time frame I went from not knowing how to cook, scared to deviate from a recipe at all to rarely using a recipe and if I do often deviating from it.

As a single person who lives alone, it can be extremely hard to cook. I can’t tell you how many nights I’ve had to talk myself out of ordering food instead of cooking it, but I can never just cook for one person because I like to eat lots of things and variety.

What I have come up with in order to make sure that I use all the ingredients in my house before they go bad is something I like to call the everything but the kitchen sink meals. These meals are made simply by looking at what ingredients I have and throwing them together.

This salad has been one of my go to’s as of late. It is so simple and easy to change up ingredients based on whatever you have in your house!

I love to use at least 3 different color vegetables, some sort of sprout or herb to give it a little something extra, sauerkraut for a good dose of probiotics, and some form of protein. In this recipe, I use barramundi which is a native fish to Australia and is not super easy to come by in America. I by mine at Whole Foods. It is a nice light white fish that picks up what ever seasonings you put on it and does not taste the least bit fishy. However, you can use whatever source of protein you like. Some of my favorite are chicken, salmon, tuna, and chickpeas.

I admit as someone that does not use recipes I rarely have exact measurements, I just tend to eyeball everything, taste it and add more if need be. These are my best estimates at what I put into this salad.

Recipe: Easy, Quick, Vegetable Salad with Spicy, Tangy Tahini Dressing.

Serving size: 1


  • 1/4 Bell pepper
  • 1/4-1/3 cup baby portabella mushrooms
  • 1 Carrot
  • 1/2 Zucchini
  • 1/3 cup broccoli
  • 2 cups mixed greens
  • 1/2 cup sprouts
  • 2 tbs sauerkraut
  • 1 filet of baramundi
  • 1 tbs Braggs 24 herbs and spices seasoning
  • 1&1/2 tsp garlic
  • 1/2 tsp chili powder
  • dash of sea salt

For the Dressing:

  • 1tbs tahini
  • 1/2 tbs Apple Cider Vinegar with the mother
  • 1tbs olive oil
  • 1 tsp red pepper flakes
  • Dash of sea salt and pepper


Cut up all of the vegetables in to medium to small chunks, in a sauté pan add a tablespoon or two of olive oil and heat at medium high heat until the oil crackles when you sprinkle it with water. Add in all of the vegetables and stir occasionally. I like to let it sit for awhile like 5 minutes to try and helps the carrot and zucchini get nice and browned.

While the vegetables are cooking prepare the salad. Put the greens into your bowl with the tahini, apple cider vinegar, olive oil, salt, pepper, and red pepper flakes. Massage with greens well until the dressing is fully combined and mixed in. Add the sprouts and the sauerkraut.

After you finish getting the greens ready take a small pan, add some olive oil to it and turn it on medium to medium high. Take your fish and season generously with sea salt, pepper, garlic, and chili powder.

While the fish is cooking now add garlic, salt, and barges 24 herbs and spices seasoning to the vegetables. Stir and let it sit briefly. If the vegetables are looking like they are cooked all the way through you can either turn down or off the heat.

Once you’ve let you fish sit for about 3 minutes it should be nice and browned on one side, flip the fish over and cook for another few minutes until both sides are browned and the fish is cooked all the way through.

Then add the vegetables and the fish to your salad and you have a super quick and easy salad to enjoy!

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