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  • Foodadit, Scout Consulting, Greece is for lovers make salad for brunch

I’ve always been told that starting your meal with a salad is a great way to support digestion. This crisp, hydrating dish is the perfect way to balance the body. Radishes support liver cleansing and give this dish a vital boost of vitamin C whilst their peppery taste offsets the nutty tahini dressing.


for the salad:

  • 1 bowl salad leaves, we used rocket and battavia lettuce
  • 1 bunch of radishes
  • 2 tbsp sesame seeds
  • 2 tbsp pine nuts, toasted
  • 1 bunch fresh dill, finely chopped
  • 3 spring onions, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 1 handful celery leaves, chopped
  • 1 cup spring peas, raw
  • ½ whole cucumber, chopped

for the tahini dressing:

  • 4 tbsp tahini paste
  • 2 cloves garlic
  • 1 whole lemon, juiced
  • a drizzle of olive oil
  • 1 cup water
  • a sprinkle of chili flakes – we used smoked chili flakes from Daphnis and Chloe
  • salt and pepper to taste

Here’s how you make it

  1. Wash all of the salad leaves, vegetables and herbs and drain well.Fresh-ingredients-for-brunch-in-Greece-Foodadit
  2. Quarter and chop up the salad ingredients and combine in a bowl.
  3. For the dressing, swish some lemon juice around a separate bowl to coat the sides. Then add a bit of tahini, olive oil and garlic to make a paste.
  4. Gradually add more of the tahini, olive oil and garlic to slowly combine. Use the lemon juice and water to taste and until you have the desired consistency.  
  5. Mix the salad dressing in with the salad and combine well.
  6. Add salt, pepper and chili flakes to taste.


diet types

Contributor Alison Beckner
Date Added 12/05/2016
Type Preparation Time 0h 10m Serves 4