When I was a little kid, my mom grew nasturtiums, and my sister and I used to pick and eat them right from the ground to freak out the other neighborhood kids. Nowadays, I don’t often buy edible flowers, because they’re a bit of an expensive habit if you don’t grow them yourself. But a couple weeks ago, my friend Mai gave me a bunch of chive blossoms from her garden, which made me feel like I was back in my parents’ backyard, with a little patch of nasturtiums and no regard for the effort it took to get them growing there.
This time, I used Mai’s chive blossoms for a much better purpose than a practical joke—this tahini and apricot green goddess salad! You certainly don’t need your own chive blossoms to make this salad special, but if you’ve got them growing right now, throw them in. The dressing itself is super delicious and adaptable—feel free to increase the amount of tahini a smidge, but I just love this particular balance.Print
tahini and apricot green goddess salad
- Total Time: 20 minutes
- Yield: 6 servings
- 1 small clove garlic (3g)
- 1 medium bunch chives (30g)
- 1 small bunch basil, leaves only (30g leaves)
- 1/2 cup sour cream (115g)
- 2 tablespoons mayo (30g)
- 2 tablespoons tahini (30g)
- 3 tablespoons lemon juice (45g)
- 1/4 teaspoon salt
- 6oz bag spinach (170g bag)
- 3 large apricots (315g) (can sub peaches or nectarines)
- 6 small tomatoes (230g)
- 3 Persian cucumbers (215)
- One 14-oz can chickpeas, rinsed and strained (400g can)
- optional: a few minced chives and/or chive blossoms for garnish
- Place the garlic in a food processor fitted with the blade (or in a blender), and pulse to finely mince. Add the chives, basil, and sour cream, and blend until the sour cream turns green and the chives and basil are completely puréed. Add the mayo, tahini, lemon juice, and salt, and continue to blend until combined.
- Place the spinach in a large salad bowl. Slightly toss with some of the dressing. Top with the apricots, tomatoes, cucumbers, and chickpeas. Top with more dressing, and garnish with chive blossoms.
To make ahead: The dressing can be made for guests up to a day ahead of time (and keeps really well leftover for a few days). All the veggies can be prepped ahead of time, and everything tossed together at the last minute. If you’re slicing the apricots ahead of time, coat them in a little bit of lemon juice to keep them from oxidizing.