Swiss chard is one of our favorite greens – we eat it steamed, in omelets, in meatballs, and I’m constantly trying new ways to prepare it. This Swiss chard and tahini salad may be my new favorite. It is definitely Jess’s. After tasting it she said, “Can you please make this every day?”
Swiss chard and tahini salad is inspired by traditional Middle Eastern dishes. In the past, we’ve shared recipes that use tahini. Though it’s not all that common in the U.S., for anyone following a low carb diet, it is a wonderful staple. It’s packed with nutrition and works well in many salads, dips, and dressings.
This recipe is simple to prepare and makes a great hors d’oeuvre or a side dish. Jess will tell you it’s a meal all by itself. One of the nice things about Swiss chard and tahini salad is that it it’s not only delicious and filling, but it’s also low carb, gluten free, dairy free, and vegan.
- 1 bunch of Swiss chard, finely chopped
- ½ cup freshly squeezed lemon juice
- ½ cup tahini paste
- 1 garlic clove
- Salt to taste
- Boil a large pot of water, blanch the Swiss chard, and place in a colander. Allow most the liquid to drip out of the chard, but don’t push it out.
- Combine the tahini paste, lemon juice and salt in a bowl. Using a garlic press, add the garlic to the bowl and mix well.
- Add the Swiss chard to the bowl and mix in. Don’t worry about the remaining liquid in the chard. It will blend into tahini mixture, which needs a certain amount of liquid to give it a creamy texture. Without enough liquid you’ll have more of a thick paste.
- Serve while the Swiss chard is still warm or at room temperature.