Lettuce Salad with Dates
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
212 kcal
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Cuisine
Mediterranean
Lettuce Salad with Dates
Description
Lettuce Salad with Dates starts by grilling corn until charred and cutting off the kernels, which add smoky sweetness and texture. The salad base includes butterhead lettuce for a soft leafy texture complemented by fresh mint and dill that deliver a bright herbal note. Thinly sliced radishes and cucumber chunks provide crispness, while sliced avocado offers a creamy contrast. Medjool dates, seasoned with Tajin spice and chopped into strips, contribute a distinct sweetness with a hint of tang.
The dressing, made by shaking together tahini, olive oil, lemon juice, garlic, salt, pepper, and water, coats the salad components evenly, adding richness and a subtle nutty taste. The combination of flavors and textures makes this salad both satisfying and lively.
This salad is suitable as a side dish or a light main course. It pairs well with grilled meats or can complement a mezze-style meal. According to the notes, other lettuce varieties like romaine or spring mix can be used, and nuts such as walnuts, almonds, or hazelnuts can be added for extra crunch and flavor variation.
Ingredients
- 2 ears corn
- 2 heads butterhead lettuce
- ½ cup mint fresh
- ½ cup dill fresh
- 5 radish thinly sliced
- 2 cucumber cut into chunks, Persian
- 1 avocado sliced
- ½ cup Medjool dates Natural Delights brand, strips with Tajin seasoning
- 1 tbsp sesame seeds
Dressing:
- 2 tbsp tahini
- ¼ cup olive oil
- 1 tbsp lemon juice
- 1 garlic
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp water
Instructions
- Preheat the grill to medium high. Once the grill is ready, place the corn on the grates and grill for 10 to 15 minutes, rotating every 3 minutes so it grills evenly.
- Once the kernels are charred to your liking, remove the corn from the grill and let it cool slightly. Using a sharp knife, cut the kernels off the cob and set them aside.
- Make the dressing by placing the tahini, olive oil, lemon juice, garlic, salt, pepper and water in a jar. Seal the lid and shake the jar for 10 to 20 seconds until the dressing comes together.
- Arrange the butterhead lettuce leaves on a large platter. Spread the mint leaves and dill followed by the thinly sliced radishes and cucumbers.
- Arrange the avocado slices on the salad as well. Chop the date strips into smaller pieces and add them to the salad.
- Drizzle with the dressing and serve.
Notes
- Butterhead lettuce, romaine, spring mix, or baby spinach can be used as salad base alternatives.
- Chopped walnuts, almonds, or hazelnuts make good nut substitutes or additions for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.002g | 0% |
| Sodium | 114mg | 5% |
| Potassium | 493mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 2390IU | 48% |
| Vitamin C | 14mg | 16% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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