Radicchio Salad with Pink Dressing

So this is my go to salad - radicchio salad with pink dressing. Below, I paired it with smoked salmon and baked sweet potato.
I never loved the idea of a pink dressing, especially after seeing a funky looking döner in Istanbul with a pink sauce on top. But this one turned out surprisingly delicious! Honestly, it wouldn’t be the same without the shiso, it adds that special something but I’ll leave it up to you.

The Pink (maybe green) Dressing:

  • 1 tbsp olive oil

  • 2 tbsp tahini

  • 4 tbsp water (adjust for desired consistency)

  • Juice of a whole lemon

  • Handful of shiso leaves (can substitute with coriander or basil, but it will change the dressing from pink to green)

  • Salt and pepper

  • (Optional) 1 tsp nutritional yeast (be cautious if you have candida)

  • (Optional) Grated garlic

Radicchio Salad:

  • Radicchio

  • Mint

  • Grated carrot

  • Sprouts

The Toppings:

  • Mixed nuts and seeds roasted in olive oil with herby salt

Chop the radicchio and mint, toss in a large bowl with grated carrot and sprouts. Blend dressing ingredients (discard herb stems) and serve. Store any leftover dressing in the fridge for use throughout the week.