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Golden Tahini Spring Salad

The first signs of spring produce are a welcome marking of winter’s end, and their shades of green are so beautiful on the plate. Some say spring vegetables can be a little fussy, but this this salad is here to expel that myth. Besides lightly blanching the asparagus, this salad requires just a little bit of chopping for a restaurant-quality dish that you can impress your friends with.

Chef Tip: Blanching is a great skill to learn, and it’s so simple. Simply bring a pot of salted water to a boil, cook desired vegetables in it until they’re bright green but still crisp (this often just takes a minute) then shock by placing in ice water to stop the cooking and preserve the bright green pigment.


  • 1 bunch asparagus, woody stems removed

  • 3 handfuls of your favorite greens, we’re using arugula

  • 1 handful snap peas, sliced vertically

  • 1 honeycrisp apple, thinly sliced

  • About 5-7 mint leaves, in ribbons

  • Olive oil

  • Haven's Kitchen Golden Turmeric Tahini

  • About 1 tbsp honey

  • ½ cup toasted almonds, chopped



First blanch and shock your asparagus by cooking in salted, boiling water for 1 minute then cooling it down in a bowl of ice water. Chop into 1-inch sized pieces.


In a large bowl, combine greens, snap peas, apple, mint and asparagus. Drizzle with olive oil, then about ¼ pouch of Golden Tahini and a tbsp of honey. Toss and top with toasted almonds.

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