Plum and Radicchio Salad With Tahini Yogurt Dressing

1 week ago 5

Democracy Dies successful Darkness

3.1 (10)

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

The dressing tin beryllium refrigerated for up to 4 days. The dressed and assembled crockery tin beryllium refrigerated for up to 2 days.

Ingredients

measuring cup

Servings: 4 (makes 7 cups)

For the dressing

1/2 cupful unsweetened, plain coconut yogurt
2 tablespoons well-stirred tahini
1 tablespoonful caller citrus juice
1 clove garlic, finely grated oregon pressed
1/2 spoon good salt
1/2 spoon granulated sugar
1/2 spoon crushed sumac
1/4 spoon crushed reddish capsicum flakes
Water, arsenic needed

For the salad

1 tiny caput reddish radicchio (8 ounces), cored and finely shredded
4 steadfast reddish oregon achromatic plums (12 ounces total), pitted and sliced
1/2 cupful earthy walnuts, chopped
3 ample Medjool dates, pitted and chopped
1/4 cupful caller mint leaves, chopped oregon thinly sliced into ribbons

Nutritional Facts

Per serving (1 3/4 cups)

Calories
274
Fat
17 g
Saturated Fat
4 g
Carbohydrates
31 g
Sodium
318 mg
Protein
6 g
Fiber
5 g
Sugar
22 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Joe Yonan.

Published July 9, 2022

Updated March 17, 2026