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Little Gem Salad with Herbs and Tahini Roasted Beans

Little Gem Salad with Herbs and Tahini Roasted Beans

A simple salad with fresh herbs is one of the best kinds around. Top this with our newest snack addiction - tahini roasted beans - and you've got a winner all summer. 




    • Little gem lettuce, 2 heads (or mix with kale or another variety)
    • 1/2 cup fresh herbs, chopped (dill, mint, parsley...)
    • 1 radish, thinly sliced
    • Fresh fava beans, if available


    • 1/2 cup olive oil
    • 1/4 cup lemon juice 
    • 1 tablespoon sherry vinegar
    • 1 shallot, finely minced
    • 1/2 teaspoon salt

Tahini Roasted Beans

    • 1.5 cups of cooked Organic Tiger's Eye beans (or bean of your choice)
    • 1/4 cup tahini
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon smoked paprika




  1. Beans: Preheat the oven to 400 degrees. Add tahini, olive oil, and spices together in a medium sized bowl. Fold in the cooked beans (make sure they are pat dry before doing so), and gently mix so the beans are covered in the tahini dressing. Then add to a parchment lined baking sheet and roast for 30 minutes, flipping mid-way.
  2. Salad: Wash the lettuce and tear into bite size pieces. Add to a salad bowl. Then slice the radish and add on top, along with whatever other toppings you chose. Add herbs once the dressing is added. 
  3. Dressing: Whisk all the ingredients together.
  4. Assemble: Pour the dressing over the salad. Mix together. Finish with herbs. Serve immediately. 

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