green goddess salad with tahini and apricots

5 from 1 review


  • 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


  1. 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.
  2. 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.